Crispy Potato Salad with Spicy Peanut Sauce

Ingredients

• 600 g baby potatoes 
• 1 tablespoon olive oil 
• 2 cups (310 g) frozen shelled edamame 
• 1 carrot, julienned or shredded 
• 1 small cucumber, finely diced 
• ½ cup (45 g) fresh mint, finely chopped 
• ½ cup (8 g) coriander (cilantro), finely chopped 
• 3 spring onions (scallions), finely chopped 
• 2 tablespoons roasted peanuts, roughly chopped 

For the peanut sauce

• 1½ tablespoons peanut butter, or tahini for nut-free option
• 1 tablespoon fresh ginger, chopped
• 1 clove garlic, peeled
• 2 tablespoons lime juice
• 2 teaspoons tamari, low sodium preferred
• 2 teaspoons maple syrup
• ⅓ cup (80 ml) dairy-free milk (e.g. soy milk)
• 1 tablespoon sriracha or hot sauce of choice 

Method

To cook the potatoes 

Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test by piercing with a fork to see if they are ready. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.) 

Preheat the oven to 200°C /400°F/gas mark 6 (fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. Spread the potatoes on the tray. Using a sturdy mug or glass, smash the potatoes flat. Generously brush or spray with olive oil. Bake on the top rack for about 30 minutes, or until golden and crispy (see note below). 

To prepare the edamame 

Place the edamame in a heatproof bowl and cover with boiling water for 5 minutes. Drain and set aside. 

To make the peanut sauce 

In a small blender, combine the peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and sriracha. Blend until smooth. (Alternatively, finely mince the ginger and garlic and whisk everything together by hand.) 

To assemble 

In a large serving bowl, combine the edamame, carrot, cucumber, mint, cilantro, scallions, crispy potatoes, chopped peanuts, and peanut sauce. Toss gently and serve immediately for the best texture. 

Note: Ovens can vary quite a bit, so adjust the cooking time as needed until the potatoes are golden and crispy. If your oven has a grill function, finishing them under the grill for the last 5 minutes works really well. You can also achieve the same result faster by using an air fryer.