SPICY PEANUT BUTTER POTATO SALAD
A dish with flair! It’s bold, it’s audacious — it’s salad reinvented.
Preparation: a mere 15 minutes
Cooking time: just enough — 15 more
Serves: 4 fabulous people
(Gloriously gluten-free, deliciously dairy-free)
🥜 The Dressing — A Sauce to Start a Revolution
You simply must begin with the sauce — the symphony!
Into your blender, darling, toss:
One clove of garlic — finely chopped, never crushed, never brutalized
100 grams of smooth peanut butter — but of course!
30 grams of palm sugar — or a flirtation with light brown, if you must
One or two red chillies — depending on your temperament
Juice of two limes — fresh! Only the vibrant will do
2 tablespoons of fish sauce — for that je ne sais quoi
2 tablespoons of tamarind paste — divine, mysterious, very Marrakesh
Blitz it all! Make it sing — taste it, adjust it, coax out the lime like you’re reviving a debutante. If she’s been in the fridge, she’ll need a little water to loosen her up — wouldn’t we all?
🥔 The Salad — A Tableau Vivant of Texture
1 tablespoon of sesame oil — elegance in a bottle
500g of new potatoes — halved, boiled, and full of promise
A glorious handful of picked coriander leaves
100g of radishes — thinly sliced, whisper-thin!
One banana shallot — sliced into ethereal rings
2 tablespoons of pickled jalapeños — because danger is delicious
40g of salted peanuts — crushed, not crushed in spirit, but crushed with purpose
Heat the oil. Yes, sizzle! Lay your potatoes cut-side down — single layer only, no crowding, darling — and let them bronze into crisp, golden glory.
Smear — no, swathe — your platter with the peanut dressing like it’s a couture gown. Arrange the hot potatoes atop like jewels. Scatter with the coriander, the radishes, the shallots, the jalapeños, the peanuts — it’s a confetti of sensation!
Serve immediately. Don’t wait. Don’t even blink. This salad waits for no one.
