This Crispy Potato Salad with Spicy Peanut Sauce is what I like to call a gateway salad. It’s the kind of recipe you can serve to someone who swears they don’t like salad and refuses to eat “rabbit food.”
The crispy smashed potatoes are what will win them over. Potatoes are actually so nourishing, they’re full of fiber, packed with nutrients, and have even been ranked the most satisfying food. Here, we’re cooking the potatoes, cooling them, then roasting them until golden and crunchy. Not only does that make them extra crispy, it also boosts resistant starch, which can support blood sugar control and digestion.
Then we add some fresh veggies and fragrant herbs (yes, herbs are antioxidant-rich and count toward your greens) and finish everything with a creamy, spicy peanut dressing. It’s rich in healthy fats, vitamin C, and antioxidants, and honestly, it’s so good I could drink it.
Each serving gives you 34 g of protein, 20 g of fiber, and 10 mg of iron. It’s vibrant, delicious, and I promise, everyone will love it.
Why I love this recipe (as a nutritionist)
- High-protein: 34 g of plant-based protein per serving, thanks to edamame and peanut sauce
- High-fiber: 20 g per serving supports gut health and fullness
- Iron-rich: 10 mg of plant-based iron per serving helps maintain energy (paired with Vitamin C and allium to increase absorption)
- Resistant Starch: Cooked and cooled potatoes are a great source of resistant starch, which supports gut health and improves insulin sensitivity. Resistant starch is a type of carbohydrate that isn’t fully digested in the small intestine. Instead, it moves to the large intestine, where it ferments and produces short-chain fatty acids like butyrate. These fatty acids help support colon health and have anti-inflammatory benefits.
- Gut health benefits: great way to up your plant diversity with 11 unique plants (out of the 30 per week target). The cooked and then cooled potatoes boost resistant starch. Optionally add kimchi for some fermented food.
- Gluten-free and versatile: naturally free from gluten and can be adjusted for nut-free diets by using tahini instead of peanut butter.
- Gateway Salad: great way to get people who don’t usually love salads to get into it
Ingredient notes
- Baby potatoes: roasted until crispy with skins on for flavor, texture, and resistant starch. I prefer small potatoes for a higher skin-to-flesh ratio and extra crispness.
- Frozen edamame: a convenient, protein-rich addition, just thaw in hot water
- Fresh herbs: mint and cilantro bring brightness and freshness, don’t skip them!
- Spicy peanut sauce: made with peanut butter, lime, ginger, garlic, and hot sauce for creamy heat
- Optional add-ins: avocado for healthy fats, shredded cabbage or leafy greens for more variety, and kimchi for gut health benefits
How to make this recipe (summary)
Cook the potatoes whole in salted water (use iodized salt to support iodine intake), then drain and let them cool fully for maximum crispness and resistant starch.
Smash and roast the potatoes with olive oil at 400°F (200°C) until golden and crispy.
Prepare the edamame and veggies. Julienne the carrot (I highly recommend this one from OXO)…
Dice the cucumber, chop the herbs, slice the scallions, and assemble everything in a large bowl. Top with the roasted peanuts.
Make the peanut sauce in a blender or by whisking until smooth.
Once baked, add the roasted potatoes and toss gently.
Spread the dressing over the salad just before serving. Et voilà! View recipe card below for detailed instructions.
Variations and tips
- Cool potatoes completely to boost resistant starch and achieve the crispiest texture
- Add avocado for healthy fats and creaminess
- Mix in shredded cabbage or leafy greens for more plant diversity
- Top with kimchi for gut health benefits
- Use tahini instead of peanut butter for a nut-free version, and swap the crushed peanuts for pumpkin seeds
- Make it mild by decreasing the sriracha or leaving it out
- If you like this recipe, you’ll also love our other recipes, Crispy Rice Salad with Gochujang Mushrooms, Potato Crust Tart with Zucchini and Red Bell Pepper Sauce, or Crispy Lentil and Potato Bowl.
Why you’ll love this crispy potato salad TLDR
- High-protein
- Super fiber
- Iron-rich
- Crispy texture
- Gluten-free
Crispy Potato Salad with Spicy Peanut Sauce
Equipment
- Large Pot
- Parchment paper
- basting brush or oil spray
- sturdy mug or glass
- Heatproof Bowl
- small blender or whisk
Ingredients
- 1.3 lb (600 g) baby potatoes
- 1 tbsp (15 ml) olive oil
- 2 cups (310 g) frozen shelled edamame
- 1 carrot - julienned or shredded
- 1 small cucumber - finely diced
- ½ cup (45 g) fresh mint - finely chopped
- ½ cup (8 g) cilantro - finely chopped
- 3 scallions - finely chopped
- 2 tbsp (18 g) roasted peanuts - roughly chopped
Peanut Sauce
- 1 ½ tbsp (24 g) peanut butter - or tahini for nut-free option
- 1 tbsp (9 g) fresh ginger - chopped
- 1 clove garlic - peeled
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 ml) tamari - low sodium preferred
- 2 tsp (10 ml) maple syrup
- ⅓ cup (80 ml) dairy-free milk - soy milk used
- 1 tbsp Sriracha - or hot sauce of choice
Instructions
- Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.)
- Preheat the oven to 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. Spread the potatoes on the tray. Using a sturdy mug or glass, smash the potatoes flat. Generously brush or spray with olive oil. Bake on the top rack for about 30 minutes, or until golden and crispy (see notes).
- Prepare the edamame: Place the edamame in a heatproof bowl and cover with boiling water for 5 minutes. Drain and set aside.
- Make the peanut sauce: In a small blender, combine the peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and Sriracha. Blend until smooth. (Alternatively, finely mince the ginger and garlic and whisk everything together by hand.)
- Assemble the salad: In a large serving bowl, combine the edamame, carrot, cucumber, mint, cilantro, scallions, crispy potatoes, chopped peanuts, and peanut sauce. Toss gently and serve immediately for the best texture.
Notes
Video
FAQ
- Is this crispy potato salad gluten-free? Yes, it’s naturally gluten-free.
- Can I make this nut-free? Yes, swap peanut butter with tahini or sunflower seed butter. Use pumpkin seeds instead of roasted peanuts.
- How do I store leftovers? Keep in an airtight container in the fridge for up to 2 days. Store the dressing separately if possible.
- What other vegetables work here? Shredded cabbage, kale, spinach, or even zucchini can be added for more variety.
- Can I make this recipe oil-free? You can roast the potatoes without oil using parchment and an air fryer, though they may be less crispy.
