Potato salads are one of those recipes that I like to mess around with. I’ve never really been a big fan of the classic, overly mayo’d version, so I have tried to make twists that work for me. This one was actually an “everything but the kitchen sink” version – but it really works.
Thai’d Up Potato Salad
- 1 lb. baby new potatoes, halved or quartered – depending on size
- 1 purple kohlrabi, peeled & diced
- 1 red pepper, diced
- 4 green onions, sliced
- 2 cups arugula, washed & dried
- 1 tsp sliced Thai-bird chili (use less or eliminate if you do not want the heat
- Freshly ground black pepper, to finish
- Lime infused Vancouver Island Sea Salt, to finish
for the dressing…
- 1/2 Tbsp olive oil mayo
- 3 Tbsp apple cider vinegar (or rice wine vinegar)
- 2 Tbsp vegetable oil
- 1 tsp garlic chili sauce
- A couple dash fish sauce
- A drizzle toasted sesame oil
- 1 tsp low sodium soy sauce
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- Coarse salt and freshly cracked black pepper
Boil the potatoes until just tender, approximately 10 minutes. When they have finished cooking, drain and set aside to dry off and cool slightly. Combine ingredients in a large salad bowl – toss in the potatoes when they have dried, and then toss with the dressing. Taste and adjust seasoning as necessary.
To make the dressing, combine ingredients in a container with a tight-fitting lid, and shake your heart out. Taste and season as necessary.
So there you have it, a nice, simple, lightened up potato salad that’s sure to spruce up any mid-summer picnic!