Serves 6–8

This crunchy salad reminds me of coleslaw. All of the vegetables are cut in a fine julienne and then tossed in a dressing. Serve it as a side dish, a salad, or as a topping for sandwiches.

Peanut-Potato Salad

3 pounds peeled boiling potatoes

1 cup salted peanuts, coarsely chopped, divided

1 medium-sized red bell pepper, cored and chopped

2 stalks celery, sliced

4 green onions, trimmed and sliced

¼ cup chopped cilantro

¼ cup chopped mint

¾ cup mayonnaise

¼ cup peanut butter

3 tablespoons rice vinegar

Salt and pepper to taste

  1. Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender. Drain and cool. Cut into ½-inch cubes.
  2. 2. In a large bowl, combine the potato cubes, ¾ cup of peanuts, red bell pepper, celery, green onion, cilantro, and mint.
  3. In a small bowl, whisk together the mayonnaise, peanut butter, and vinegar. Season to taste with salt and pepper.
  4. Pour the dressing over the potato mixture and toss to coat. Refrigerate for at least 1 hour. Garnish with the remaining peanuts before serving.

illustration Thai Potatoes?

Potatoes were originally cultivated by South American native populations, but then spread throughout the world. Potatoes have yet to be infused too deeply into Thai cuisine, with most recipes involving potatoes originating from a taro recipe, or a different potato recipe is given a Thai kick.