Thai Potato Salad Recipes

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

THAI STYLED POTATO SALAD

Steps:

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

THAI POTATO SALAD

Steps:

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

THAI CUCUMBER TOMATO SALAD

Steps:

• Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
• Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.

AVOCADO POTATO SALAD

Steps:

• Boil potato cubes until just tender.
• While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
• Set aside.
• Drain potatoes and place in bowl of cold water.
• When potatoes have cooled, drain well and place in large salad bowl.
• To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
• Taste and adjust seasonings.
• Pour dressing over potatoes and toss.
• Gently fold in avocado, onion, and cilantro.
• Serve at room temperature or cover tightly and chill for up to three hours.