© J Sainsbury plc 2020
Photo: Martin Poole
Jersey potato salad with Thai flavours
Jersey potato salad with Thai flavours: try something different on your picnic
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 750g jersey royal potatoes
- 1 small knob of root ginger, peeled and finely chopped
- 2 spring onions, trimmed finely chopped
- 1 lime, juiced
- 1 tbsp rice wine vinegar
- 2 tsp light or dark brown soft sugar
- 1 garlic clove, crushed
- 2 tbsp Thai fish sauce
- 2 tbsp groundnut oil
- 2 red bird's eye chillies, deseeded and finely chopped
- ¼ cucumber, chopped
- 31g coriander, leaves only
- 2 tbsp chopped mint
Method
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1
Boil the potatoes in salted water for 20-25 minutes until tender.
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2
In a bowl, mix together the ginger, spring onions, lime juice, rice wine vinegar and sugar. Mix the garlic in a large bowl with the Thai fish sauce, oil and chopped chilli.
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3
Drain the potatoes and cut them in half. Toss in the ginger and garlic mixtures, then leave to cool. Add the cucumber and herbs to serve.
