Potato Salad With A Thai Twist Food

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

POTATO SALAD WITH A TWIST

Steps:

• 1. Cool boiled potatoes in the refrigerator for about an hour. Peel and cut them into 1/4 inch cubes.
• Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese.
• Sprinkle the mixture with sea salt.
• In a separate bowl, mix 1/2 cup pickle juice (from the sweet gherkins pickles) with 1 cup mayonnaise.
• Add 1/2 bottle of Sweet and Spicy French Dressing to the pickle juice and mayonnaise. Mix thoroughly.
• Pour the dressing over the potato salad ingredients. Mix thoroughly.
• Refrigerate for at least 2-3 hours to allow the ingredients to absorb the dressing.
• Before serving, sprinkle with paprika.

THAI STYLED POTATO SALAD

Steps:

• Wash and quarter the bag of potatoes.
• Boil for 20 minutes or until semi-tender. Don't over boil.
• Strain potatoes.
• Blanche in cool water to stop the cooking.
• In a bowl add a 1/2 cup of the mayo, mix gently and put in the fridge for about 3 hours.
• Take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper.
• Fold gently, to incorporate all the ingredients.
• Let sit in refrigerator for about 45 minutes before serving.
• Mix in the bacon just before serving to your family and/or guests.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

POTATO SALAD WITH A THAI TWIST

Steps:

• Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm.
• You want them to retain their shape in the salad and not turn into mush.
• Meanwhile, make the Thai dressing.
• Start by removing the hard outer stalks of the lemon grass.
• Chop into small pieces and set aside for a moment.
• If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad.
• Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce.
• Add a bit of salt and pepper and set aside.
• When the potatoes are cooked, drain and chop into bite-sized pieces.
• You can leave the skin on or take it off according to your taste.
• Let cool, then mix with the pesto and put in a serving bowl.
• Put in the fridge for an hour to let the flavours blend.
• Taste for seasoning.
• Add salt and pepper if needed.
• Serve chilled.