1 (888) 635-8115 (US)Thai Potato Salad
This Thai version is an unexpected play on potato salad. Delicious as a side dish or bold enough for a main course.
TIME
1 hour 30 minutes
YIELD
36
DISH TYPE
Side Dish
Thai Potato Salad
Serves: 36
Ingredients
- 1 carton Idahoan® SHREDS Fresh Cut Hash Browns with Seasoning
- 2 lbs snap peas, halved
- 2 cups carrots, shredded
- 4 bunches green onions, diagonally sliced
Sauce:
- 6 Tbsp peanut oil
- 6 cloves garlic, minced
- 2 cups creamy peanut butter
- 4 Tbsp light brown sugar
- 2 tsp red chili paste
- 6 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 2 cups unsweetened coconut milk
- 1 cup cilantro, chopped
- 1 cup roasted peanuts
Instructions
- Rehydrate hash browns according to directions and cool to room temperature.
- Add peas, carrots and green onions and toss to combine. Set aside.
- In a saucepan heat oil over medium heat and add garlic and cook until fragrant.
- Stir in peanut butter, brown sugar, chili paste, soy sauce, rice vinegar and coconut milk. Cook over medium heat until sauce thickens.
- Pour dressing over the potato mixture to coat or plate the potato mixture and drizzle dressing on top along with the chopped cilantro and roasted peanuts.
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