Description
Crispy Potato Salad with Spicy Peanut Sauce – vegetarian roasted potatoes, edamame, herbs, and a zesty spicy peanut dressing.
Ingredients
Scale
- 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