Thai-Style Potato Salad

1. 1

   Peel the potatoes and boil in salted water.

2. 2

   Drain and return to the pan, and shake gently until dried out.

3. 3

   Transfer to a bowl and mash up roughly with a spoon.

4. 4

   Slice the cucumber very thinly, sprinkle with a pinch of salt, and leave for about 5 minutes.

5. 5

   Squeeze out tightly.

6. 6

   Add the cucumber, sakura shrimp and chopped fresh coriander (if you are using it) to the bowl with the potatoes.

7. 7

   Add all the seasoning ingredients and mix well, and it's done.

8. 8

   If you are using sakura shrimp, the salad will taste best if you let it rest for about 30 minutes.

9. 9

   I've used some fresh coriander in the salad in the photo.

* Per serving · 4 servings · Values may vary.

No additional tips available.