This crispy potato salad is loaded with flavor and features a spicy peanut sauce that’s sure to make anyone take a second look at potato salads. It’s a refreshing take that could switch up your salad game!
This recipe addresses bland flavor, uneven potato texture, and lengthy prep in chili crunch potato salad, delivering crisp spuds, zesty peanut sauce, and straightforward steps.
I often find that traditional potato salads can be a bit heavy and boring. After a few tries with different dressings and ingredients, I finally got it right with this recipe. It brings a nice crunch from the potatoes and veggies while being light enough for those busy weeknights when you have guests coming over.
The preparation comes together in about an hour, but letting it chill for a couple of hours helps all the flavors mix beautifully. It’s a well-tested recipe that you can rely on every time!
If you’re looking for something to pair with this salad, try it with my Philly Cheesesteak for a great meal!
Table of contents
Why You Will Love This Recipe
- Flavor-Packed Dressing , The spicy peanut sauce steals the show with its perfect balance of creamy, nutty, and zesty notes, making each bite truly unforgettable.
- Fresh Ingredients , Made with baby potatoes, cucumbers, and fresh herbs like mint and cilantro, this dish has a bright, crisp vibe that evokes those refreshing summer days.
- Simple Preparation , With just about 15 minutes of hands-on time, this salad can be whipped up quickly, while the potatoes roast to achieve that ultimate crunch.
- Plant-Based Power , Thanks to the edamame, you’ll enjoy a hearty dose of protein in this dish, making it filling and nutritious, perfect for a light lunch or side dish.
Crispy Potato Salad with Spicy Peanut Sauce
- Prep Time: 15 minutes
- Cool Time: 2 hours
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Roasting
- Diet: Vegetarian
Description
Crispy Potato Salad with Spicy Peanut Sauce – vegetarian roasted potatoes, edamame, herbs, and a zesty spicy peanut dressing.
Ingredients
- 1.3 lb (600 g) baby Yukon gold or red potatoes, cut in half or quarters
- 1 tbsp (15 ml) olive oil
- 2 cups (310 g) frozen shelled edamame
- 1 carrot, julienned or shredded
- 1 small cucumber, finely diced
- 1/2 cup (45 g) fresh mint, chopped
- 1/2 cup (8 g) fresh cilantro, chopped
- 3 scallions, finely chopped
- 2 tbsp (18 g) roasted peanuts, roughly chopped
- 1 1/2 tbsp (24 g) creamy natural peanut butter
- 1 tbsp (9 g) fresh ginger, chopped
- 1 clove garlic, peeled
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 ml) tamari
- 2 tsp (10 ml) maple syrup
- 1/3 cup (80 ml) dairy-free milk
- 1 tbsp Sriracha
Instructions
- Step 1: Cook the Potatoes: Start by adding the potatoes to a large pot of cold salted water. Using cold water ensures even cooking, preventing those frustrating mushy spots. Allow the water to reach a simmer before checking for doneness; the potatoes should be tender but not falling apart after about 30 minutes.
- Step 2: Preheat the Oven: Preheat your oven to 400F for roasting. Achieving the right temperature is crucial for a satisfying crispiness on the potato skins, adding fantastic texture to your salad.
- Step 3: Prepare the Edamame: Place the frozen edamame in a heatproof bowl and pour hot water over it. Let it sit until it turns vibrant green and slightly firm to retain a nice crunch when mixed into the salad, about 6 minutes.
- Step 4: Make the Peanut Sauce: In a small blender, mix together the peanut butter, fresh ginger, garlic, lime juice, tamari, maple syrup, dairy-free milk, and Sriracha until smooth. If you prefer, a whisk works well, too, for achieving the right creamy texture.
- Step 5: Assemble the Salad: In a large serving bowl, layer in the cooked potatoes, edamame, julienned carrots, diced cucumber, fresh herbs, and scallions. Drizzle the peanut sauce on top. Arranging the ingredients visually keeps it fresh and vibrant for serving, so be sure not to skip this step.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume within 2 days.
- Expert Tips: If the potatoes seem undercooked after 30 minutes of boiling, check with a fork. They should be tender but not falling apart. When edamame feels overly soft after steaming, reduce cooking time to about 4 minutes for better texture. If the peanut sauce thickens after refrigeration, add 1 tablespoon of dairy-free milk, whisking it in until the desired consistency is achieved. For a crispier potato salad, spread the potatoes on a baking sheet and roast for an additional 10 minutes after boiling. If mint wilts before serving, add it just before plating to maintain its freshness and vibrant color in the salad.
- Reheating Instructions: If desired, reheat the potato salad gently in a microwave at medium heat for 1 minute, stirring occasionally to ensure even warming.
- Serving Suggestions: Serve the potato salad chilled with a sprinkle of extra peanuts on top for crunch; pairs well with grilled chicken or tofu for a complete meal.
- Recipe Variations: Substitute fresh herbs based on seasonality; parsley can replace cilantro if preferred. Adjust Sriracha quantity based on spice tolerance.
- Ingredient Notes: Look for firm and vibrant baby potatoes without blemishes, and use creamy natural peanut butter without added sugar for best results. Fresh garlic should be minced finely; avoid pre-minced varieties as they often taste off. Choose fresh green onions that are firm and bright, without brown spots or wilting. Fresh cilantro should be bright green for a refreshing flavor.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Potatoes: Go for baby Yukon gold or red potatoes. Their creamy texture holds up well when roasted, making for a satisfying salad.
- Peanut butter: Use creamy, natural peanut butter for a smooth sauce. It adds richness and depth; avoid brands with added sugar for best results.
- Rice vinegar: This keeps the peanut sauce light and tangy. Look for unseasoned types; flavored ones can overwhelm the dish.
- Garlic: Fresh garlic is key for flavor. Mince it finely for better incorporation. Avoid using pre-minced varieties as they often taste off.
- Sriracha: For heat and a flavor boost, opt for a good quality Sriracha. Adjust the quantity to your spice tolerance, but start small!
- Green onions: Fresh green onions add brightness and crunch. Go for ones that are firm and vibrant. They should have no brown spots or wilting.
- Cilantro: Fresh cilantro brings a refreshing flavor. Choose leaves that are bright green, with no yellowing or wilting. If you’re not a fan, parsley can substitute.
- Potatoes: Go for baby Yukon gold or red potatoes. Their creamy texture holds up well when roasted, making for a satisfying salad.
- Peanut butter: Use creamy, natural peanut butter for a smooth sauce. It adds richness and depth; avoid brands with added sugar for best results.
- Rice vinegar: This keeps the peanut sauce light and tangy. Look for unseasoned types; flavored ones can overwhelm the dish.
- Garlic: Fresh garlic is key for flavor. Mince it finely for better incorporation. Avoid using pre-minced varieties as they often taste off.
- Sriracha: For heat and a flavor boost, opt for a good quality Sriracha. Adjust the quantity to your spice tolerance, but start small!
- Green onions: Fresh green onions add brightness and crunch. Go for ones that are firm and vibrant. They should have no brown spots or wilting.
- Cilantro: Fresh cilantro brings a refreshing flavor. Choose leaves that are bright green, with no yellowing or wilting. If you’re not a fan, parsley can substitute.
Recipe Tips
- If potatoes seem undercooked after 30 minutes of boiling, check with a fork; they should be tender but not falling apart.
- When edamame feels overly soft during steaming, reduce the cooking time to about 4 minutes instead of 6 minutes for better texture.
- If the peanut sauce is too thick after refrigeration, add 1 tablespoon of dairy-free milk, whisking it in until the desired consistency is achieved.
- For a crispier potato salad, spread the potatoes on a baking sheet and roast for an additional 10 minutes after the initial cooking time.
- If mint wilts before serving, add it just before plating to maintain its freshness and vibrant color in the salad.
Serving Suggestions
Serve with a side of grilled asparagus or sautéed bok choy for added texture. I enjoy pairing it with a fresh cucumber salad or a simple green salad for a light meal.
Use to make a hearty grain bowl or wrap with gluten-free tortillas for a great lunch. Add to a Buddha bowl or serve over quinoa for a nutritious twist.
Top with extra spicy peanut sauce or drizzle with lime juice for added flavor. You can also finish it with chopped scallions or crushed roasted peanuts for a nice crunch.
Recipe variations
- You can use any variety of potatoes, such as Yukon Gold or red potatoes for a different texture in your crispy potato salad.
- Add spices like smoked paprika or cayenne pepper, ½ teaspoon, to the dressing for an extra kick along with the sriracha.
- Either add diced bell peppers or substitute with grilled zucchini for a refreshing change, both bringing vibrant color to the salad.
- If preparing for a larger gathering, simply scale up the recipe, using 2.6 lbs (1.2 kg) of potatoes and corresponding adjustments for other ingredients.
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How to Store?
To keep your potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours. Consume immediately or keep refrigerated.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh flavors.
Freezing: Transfer to a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator before serving, and stir gently.
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