Thai Potato Salad

Thai Potato Salad

A salad that makes the most of red chili pepper and cilantro.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


1/4 bulb

4~5 stems

4 Tbsp


2 Tbsp

2 Tbsp

1 Tbsp

a pinch



  1. Prepare the dressing by mincing the red chili peppers and mixing with other (A) ingredients. Since setting aside for some time allows the flavors to blend, prepare the dressing ahead.
  2. Julienne the potatoes into thick sticks, quickly cook in boiling water, place into cold water and then drain in a colander.
  3. Mince the red onion. Cut leaves from the cilantro for garnishing and chop the remaining cilantro into 5 mm (0.2 in.) lengths.
  4. Dry-roast the peanuts in a fry pan, then roughly crush up.
  5. Place (2) and (3) into a bowl and pour on (1) to serve.
  6. Sprinkle (4) and the cilantro for garnishing onto (5).

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