Thai-Style Potato Salad

Thai-Style Potato Salad

A rather spicy grown up potato salad that is great to have with sake.
I've use sakura shrimp here, but it's also delicious with ham and so on, too.

Ingredients: 2 servings

2 large (or 3 medium)
Sakura shrimp - tiny dried shrimp
1 tablespoon
2 tablespoons
Sweet chili sauce
1 1/2 tablespoons
Fish sauce
1/2 teaspoon
Fresh coriander
(optional, to taste)


1. Peel the potatoes and boil in salted water. Drain and return to the pan, and shake gently until dried out. Transfer to a bowl and mash up roughly with a spoon.
2. Slice the cucumber very thinly, sprinkle with a pinch of salt, and leave for about 5 minutes. Squeeze out tightly.
3. Add the cucumber, sakura shrimp and chopped fresh coriander (if you are using it) to the bowl with the potatoes. Add all the seasoning ingredients and mix well, and it's done.
4. If you are using sakura shrimp, the salad will taste best if you let it rest for about 30 minutes. I've used some fresh coriander in the salad in the photo.

Story Behind this Recipe

Ever since I tried Cookpad user's Wankomama-san's "Goya and tuna chili mayonnaise salad," I've been using sweet chili sauce more often! Here I've tried using it in a potato salad.