This is such a delicious take on your usual potato salad. I tried to keep things light and omitted the mayo but created a vibrant citrus dressing to take its place. Steam edamame beans can be used instead of the peas and the addition of some thinly sliced green onion would go wonderfully also.
I prefer to create a fluffy exterior to the potatoes before adding the dressing so that they can absorb as much of the asian flavours as possible, so use a potato masher to break most but not all of the potatoes down.
This one, like other salads I have created recently would be a great side for a summer BBQ, its relatively light, bursting with flavour and keep well in the fridge for 3 to 4 days.
30 MINUTES. SERVES 6
2kg baby potatoes/fingerling potatoes
200g frozen peas, thawed
3 sprigs coriander, stems removed, roughly chopped
3 sprigs mint, stems removed, roughly chopped
2 lime, juiced
1 lemon, juiced
2tbs apple cider vinegar
2 tbs mirin
2 tbs soy sauce
1 tbs caster sugar
1 garlic clove, crushed/minced
50 ml neutral oil, I used sun flower
1 tbs toasted sesame oil
Firstly cook the potatoes. To a large pot of heavily salted water add the potatoes. Depending on the size of them they will cook differently. I cooked mine for 20 minutes. A knife should go into them easily.
Drain and leave to cool. Once cooled slice into halves and quarters and add to a large mixing bowl.
Add the peas and the finely sliced radishes to the bowl. Using potato masher break down the potatoes. You want some whole and some crushed. Then add in the chopped herbs.
To make the dressing add all the ingredients to a jar and shake well. Season well with salt and pepper.
Pour the dressing over the crushed potatoes and mix until everything is well combined and the dressing has soaked into the fluffy potatoes.
Serve with more scattered herbs