Thai Potato Salad Recipe

Name: Thai Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: dressing:; 1 tb sp light soy sauce; 1 tb sp fish sauce; 2 tb sp lime juice; 1 tb sp palm sugar; salad :; 1 crushed garlic; 1 inch fresh grated ginger; 1 spring onion sliced; 5 cherry tomatoes; 2 tb sp thai mint; 1-2 tb sp cilantro; 1 pound potatoes; 1 ripe avocado; 2 chilli

Servings: persons

dressing:
1 tb sp light soy sauce
1 tb sp fish sauce
2 tb sp lime juice
1 tb sp palm sugar
salad :
1 crushed garlic
1 inch fresh grated ginger
1 spring onion sliced
5 cherry tomatoes
2 tb sp thai mint
1-2 tb sp cilantro
1 pound potatoes
1 ripe avocado
2 chilli

1
1- This is just inspiration for light summer salad without mayo.
2
2-Boil potatoes in skin in salted water.Drain and cool and peel .Dice into 1/2 inch cubes
3
3- Neatly slide -dice vegetables into small pieces and mix in large bowl sprinkle and mix in cilantro and Thai mint.
4
4- Prepare dressing mixing all ingredient into glass jar and shake it , adjust taste to get pleasant sweet, sour,salty taste.
5
5-Pour onto dry salad and mix in , interesting combination is to replace -add sweet Ketchup Manis instead of sugar.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: dressing:, 1 tb sp light soy sauce, 1 tb sp fish sauce, 2 tb sp lime juice, and more.

Yes, Thai Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Potato Salad

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