Rainbow Potato Gado Gado
This Indonesian potato salad with peanut sauce makes use of multi-colored potatoes, adding welcome vibrancy to this winter salad.
Ingredients
Peanut Sauce:
2 Tbsp. oil
½ cup finely chopped shallots
2 cloves garlic, minced
1-inch piece of ginger, minced
2 tsp. whole coriander seeds
2 Tbsp. tamarind concentrate
1 can coconut milk
2 Tbsp. each rice vinegar, brown sugar, and soy sauce
1 ½ cup each water and peanut butter (smooth or crunchy)
1-2 Tbsp. hot sauce to taste
Salad:
2 lb. mixed colors of small to medium potatoes
Raw vegetables of choice: spinach, bean sprouts, cucumber, tomatoes, scallions
Steamed vegetables of choice: green beans, carrots, cabbage
3 hard-boiled eggs, peeled and cut in halves or slices (omit to make this a vegan dish)
¼ cup chopped peanuts
¼ cup coarsely chopped cilantro
Directions
Prepare Sauce: Heat oil over medium-high heat in a heavy-bottomed saucepan and sauté shallots until golden. Reduce heat to medium and add garlic, ginger and coriander seeds and sauté another couple minutes, stirring frequently. Add tamarind concentrate, coconut milk, rice vinegar, brown sugar, soy sauce, and water and bring mixture to a simmer. Add peanut butter and stir or whisk to mix in. Reduce heat and bring mixture to a simmer. Add hot sauce and adjust seasonings to taste.
Prepare Salad: Boil potatoes in salted water until just tender and then peel. Cut into large bite-size pieces and arrange on a platter with raw and steamed vegetables of choice. Arrange eggs on top, drizzle with peanut sauce, and top with chopped peanuts and cilantro. Enjoy at room temperature.
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