I’m a big fan of salads in all forms. From little side salads to big heaping mounds of veggies drenched in a delicious dressing, and warm salads that contrast winters cool. A good salad shouldn’t be just a few leaves, but rather is a vehicle for your creativity. Experiment with ingredients you have around the house to add that extra special touch, fruit for sweetness, nuts for crunch
Potato salad works well as a side with just so many dishes. Serve as a side with your next barbecue, with a picnic, or leftovers. This version is bursting with flavours, creamy, sweet and just a little acidic. Whats more, it’s incedibly easy to make, whip it together while you’re doing something more complicated, leave it in the fridge until you’re ready for it and it’ll be a great addition to any dinner.
- Makes: Serves 4-6 (as a side)
Ingredients
For the Dressing:
- 200ml Coconut Milk
- 150ml Crunchy Peanut Butter
- 2 Tbsp Toasted Sesame Oil
- 60ml Lemon Juice
- 2 Tbsp Soy Sauce Substitute (See Allergy note below)
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Maple Syrup
- 1 tsp Fresh Ginger, grated
- 2 Garlic Cloves, minced
- 2 Tbsp Sriracha
- 1 tsp Chilli Flakes
For the Salad:
- 1Kg Fingerling Potatoes
- 1 Red Pepper, sliced
- 5 Spring Onions, sliced
- 1/4 cup Fresh Coriander, roughly chopped
Directions
In a small bowl, whisk together the ingredients for the dressing. Put to one side in the fridge so that the flavours can meld while you whip up the salad.
Chop up the potatoes into bite size pieces. Simmer the potatoes in a large pan of salted water until soft, 10-15 minutes depending on how large the potatoes have been cut. Once cooked, drain them and allow to cool.
Toss together the salad ingredients and no more than a few minutes before serving, pour over the dressing. Gently toss, taking care not to break up the potatoes.
Serve with your next barbecue or as a side with tomorrow’s dinner!
Notes
Allergy Notes; Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you.
Swap out the peanut butter for Sunbutter if peanuts are an allergen for you.
