Spicy Thai Idaho Potato Salad Recipe
Spicy Thai Idaho Potato Salad with roasted Fingerling potatoes, fresh veggies, and a zesty peanut dressing—perfect for any meal! [155 characters]
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Cooking tools:
- Mixing bowl
- Pot
- Metal strainer
- Kitchen towel
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Stove
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Serving platter
Ingredients
- 3/4 cup natural style, creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tsp chili oil
- 1 tsp sesame oil
- 1 cup green beans, cut into 1/4-inch long pieces (about 4 ounce of beans)
- 2 small carrots, peeled and chopped (about 1/2 cup)
- 1 small red bell pepper, cut into thin strips about 1-inch long (1/2 cup)
- 2 1/2 – 3 lbs. Idaho potatoes (5 large or 8-9 medium)
- shredded napa cabbage for serving (optional)
- chopped peanuts and cilantro for garnish (optional)
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