Thai-Inspired Potato Salad Tarifi

Malzemeler

• 2 cloves crushed garlic1 teaspoon grated fresh ginger1/4 cup rice vinegar1 large lime, juiced1 1/2 teaspoons tamarind paste2 teaspoons fish sauce, or to taste1/2 teaspoon salt, or to taste1/4 teaspoon freshly ground black pepper1 tablespoon brown sugar, or to taste2 tablespoons vegetable oilsriracha hot sauce, to taste

Hazırlanışı

1. Combine potatoes, 2 teaspoons salt, coriander, turmeric, and baking soda in a saucepan, with enough water to cover by 1 inch. Bring to a simmer, and cook just until barely tender, 10 to 15 minutes. Drain well.
2. Line a sheet pan with foil, and grease generously with 1 tablespoon oil; transfer potatoes onto pan, skin side down. Let cool, cover, and refrigerate until chilled.
3. Preheat the oven to 475 degrees F (245 degrees C). Brush tops of potatoes with remaining tablespoon oil, and season generously with remaining 1 teaspoon salt.
4. Bake potatoes in the preheated oven until browned and crusty, about 35 minutes. Let cool to just warm or room temperature. 
5. Meanwhile, add garlic, ginger, rice vinegar, lime juice, tamarind paste, fish sauce, salt, pepper, brown sugar, vegetable oil, and Sriracha to a small bowl; whisk to combine, and set aside.
6. Add potatoes to a bowl with red onions, bell peppers, jalapeno peppers, herbs, and peanuts. Pour in dressing and mix thoroughly. Transfer to a serving platter or bowl and serve immediately.

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