Thai Styled Potato Salad Recipe

Name: Thai Styled Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs red potatoes (or Yukon gold); 1 cup mayonnaise (set aside 1/2 cup); 1/4 cup celery, chopped fine; 1/4 cup red onion, chopped fine; 1/4 cup bell pepper, chopped fine; 3 hard-boiled eggs, chopped; 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon smooth peanut butter; 1 teaspoon grated fresh ginger; 1/4 cup cilantro, chopped fine; 1 tablespoon jalapeno pepper, chopped fine (adjust up or down for level of heat you like); salt and pepper, to taste

Servings: persons

5 lbs red potatoes (or Yukon gold)
1 cup mayonnaise (set aside 1/2 cup)
1/4 cup celery, chopped fine
1/4 cup red onion, chopped fine
1/4 cup bell pepper, chopped fine
3 hard-boiled eggs, chopped
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon smooth peanut butter
1 teaspoon grated fresh ginger
1/4 cup cilantro, chopped fine
1 tablespoon jalapeno pepper, chopped fine (adjust up or down for level of heat you like)
salt and pepper, to taste

1
Wash and quarter the bag of potatoes.
2
Boil for 20 minutes or until semi-tender. Don't over boil.
3
Strain potatoes.
4
Blanche in cool water to stop the cooking.
5
In a bowl add a 1/2 cup of the mayo, mix gently and put in the fridge for about 3 hours.
6
Take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper.
7
Fold gently, to incorporate all the ingredients.
8
Let sit in refrigerator for about 45 minutes before serving.
9
Mix in the bacon just before serving to your family and/or guests.

999

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 5 lbs red potatoes (or Yukon gold), 1 cup mayonnaise (set aside 1/2 cup), 1/4 cup celery, chopped fine, 1/4 cup red onion, chopped fine, and more.

Yes, Thai Styled 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.

That's it — enjoy your meal!

Thai Styled Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions