Ingredients

For the Potatoes:

• Yukon gold potatoes: 2 ½ pounds, cut into 2-inch pieces
• Kosher salt: 3 teaspoons, divided
• Ground coriander: 1 teaspoon
• Ground turmeric: ¼ teaspoon
• Baking soda: ⅛ teaspoon
• Vegetable oil: 2 tablespoons, divided

For the Dressing:

• Garlic: 2 cloves, crushed
• Fresh ginger: 1 teaspoon, grated
• Rice vinegar: ¼ cup
• Lime juice: Juice of 1 lime
• Tamarind paste: 1 ½ teaspoons
• Fish sauce: 2 teaspoons, or to taste
• Salt: ½ teaspoon, or to taste
• Freshly ground black pepper: ¼ teaspoon
• Brown sugar: 1 tablespoon, or to taste
• Vegetable oil: 2 tablespoons
• Sriracha hot sauce: ¼ teaspoon, or to taste

For the Salad:

• Red onions: ½ cup, thinly sliced
• Red bell pepper: ¼ cup, thinly sliced
• Jalapeño pepper: ¼ cup, thinly sliced
• Fresh herb leaves (basil, mint, and/or cilantro): 1 cup, torn
• Roasted salted peanuts: ½ cup, chopped

Steps to Make It

Preparation (10 minutes)

1. Prepare the potatoes: Wash and cut Yukon gold potatoes into even 2-inch pieces. This ensures even cooking.
2. Prepare the dressing ingredients: Crush the garlic, grate the ginger, and measure out the liquid ingredients for the dressing.

Step 1: Cook the Potatoes

1. Bring a large pot of water to a boil. Add 2 teaspoons of kosher salt, ground coriander, turmeric, and baking soda. These ingredients help soften the potatoes and enhance their flavor.
2. Add the potatoes and boil for 10-12 minutes, or until fork-tender but not falling apart. Drain well.
3. Return the drained potatoes to the pot over low heat. Toss them gently to remove excess moisture and lightly smash some edges for better texture. Drizzle with 1 tablespoon of vegetable oil and toss to coat.

Step 2: Make the Dressing

1. In a small bowl, combine the crushed garlic, grated ginger, rice vinegar, lime juice, tamarind paste, and fish sauce. Stir until well combined.
2. Add salt, pepper, and brown sugar to balance the flavors, adjusting to your taste.
3. Gradually whisk in 2 tablespoons of vegetable oil to create a smooth, emulsified dressing. Stir in a dash of Sriracha for heat.

Step 3: Assemble the Salad

1. In a large mixing bowl, combine the cooked potatoes, sliced red onions, red bell peppers, and jalapeños.
2. Pour the tamarind-lime dressing over the potatoes and toss gently to coat evenly.
3. Add the fresh herbs and sprinkle the roasted peanuts on top for crunch and garnish.

Step 4: Serve

Transfer the potato salad to a serving platter and garnish with additional herbs or peanuts if desired. Serve immediately or at room temperature.

Prep Time:

10 minutes

Cooking Time:

20 minutes

Total Time:

30 minutes

Servings:

Serves 6

Calories Per Serving:

Approximately 250 kcal

Why This Recipe is Timeless

This Southeast Asian-inspired potato salad is timeless because it redefines what a potato salad can be. Its use of global flavors—tamarind, lime, fish sauce, and fresh herbs—gives it a unique identity, making it a standout at any gathering. At the same time, it respects the comforting essence of traditional potato salads, creating a balance that appeals to both adventurous and classic palates.

The dish’s adaptability is another reason it endures. You can easily customize the spice level, switch up the herbs, or even swap the peanuts for cashews to suit different tastes or dietary needs. Plus, the combination of vibrant colors, varied textures, and bold flavors ensures it’s not just food—it’s a sensory experience.

This recipe is an example of how simple ingredients like potatoes and vegetables can be transformed into something extraordinary with the right blend of spices, aromatics, and creativity. Its accessibility and ability to impress make it a recipe worth coming back to time and again.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Protein: 5 g
• Carbohydrates: 28 g
• Fat: 13 g
• Sodium: 600 mg
• Fiber: 4 g

FAQs

1. Can I make this potato salad vegan?
Yes! Simply replace the fish sauce with soy sauce or coconut aminos for a plant-based alternative.

2. Can I use other types of potatoes?
Yukon gold potatoes are preferred for their creamy texture, but red or fingerling potatoes also work well.

3. How spicy is this recipe?
The spice level is mild, but you can adjust it by increasing the Sriracha or jalapeño. For a completely non-spicy version, omit these ingredients.

Tips for Success

1. Don’t overcook the potatoes: Aim for a tender yet firm texture to ensure they hold up when mixed.
2. Balance the flavors: Adjust the salt, sugar, and lime juice to create a harmonious dressing. Taste as you go!
3. Use fresh herbs: The basil, mint, and cilantro bring brightness and complexity to the salad. Use them generously.
4. Prepare in advance: The flavors meld beautifully if the salad sits for 30 minutes before serving.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best served cold or at room temperature, so no reheating is necessary.
• Freezing: Freezing is not recommended, as the texture of the potatoes and herbs may change.

Conclusion

This Southeast Asian-Style Potato Salad is not just a recipe—it’s an adventure in flavor. With its tangy tamarind-lime dressing, aromatic herbs, and satisfying crunch from roasted peanuts, it offers a unique twist on a classic dish.

Its timeless appeal lies in its ability to marry tradition with innovation, creating a dish that feels both familiar and exciting. Whether you’re looking for a fresh side dish for a summer barbecue, a light yet filling lunch, or a way to impress your guests at the dinner table, this salad fits the bill.

As you take a bite, you’ll be reminded of why food is such a powerful connector—bringing people together over shared moments of joy, comfort, and discovery. So, roll up your sleeves, gather your ingredients, and enjoy the journey of creating this vibrant and delicious salad. You won’t be disappointed!