Jersey potato salad with Thai flavours
Prep time: 15 minsTotal time: 
Jersey potato salad with Thai flavours
Prep time: 15 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 750g Jersey Royal potatoes
- a small knob of root ginger, peeled and finely chopped
- 2 spring onions, trimmed and finely chopped
- juice of 1 lime
- 1 tbsp rice wine vinegar (optional)
- 2 tsp light or dark brown soft sugar
- 1 garlic clove, crushed
- 2 tbsp Thai fish sauce
- 2 tbsp groundnut or light olive oil
- 2 red bird eye chillis, deseeded and finely chopped
- ¼ cucumber, chopped
- 1 x 31g pack coriander, leaves only
- 2 tbsp chopped mint
Step by step
Make up to the end of step 4 a few hours ahead
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Boil the potatoes in salted water for 20-25 minutes until tender.
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In a bowl, mix the ginger, spring onions, lime juice, rice wine vinegar (if using) and sugar.
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Mix the garlic in a large bowl with the Thai fish sauce, oil and chopped chilli.
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Drain the potatoes; halve them. Toss in the ginger and garlic mixtures; cool.
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Add the cucumber and herbs, and serve.
