Crispy Potato Salad with Spicy Peanut Sauce

Crispy smashed potato salad with spicy peanut sauce, edamame, and fresh herbs. High protein, high fiber, gluten free, with tips for resistant starch. A true gateway salad that feels hearty and super satisfying.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME50

Cooling2

TOTAL TIME3 5

Servings 2

Course Main, Salad

Cuisine Asian-Inspired

Keyword carrot, cilantro, crispy smashed potatoes, cucumber, edamame salad, garlic, gateway salad, ginger, gluten-free, gochujang, high-fiber, High-Iron, high-protein salad, lime, maple syrup, peanut butter, peanut sauce salad, potatoes, resistant starch, scallions, soy milk

Ingredients

1.3 lb baby potatoes
1 tbsp olive oil
2 cups frozen shelled edamame
1 carrot julienned or shredded
1 small cucumber finely diced
½ cup fresh mint finely chopped
½ cup cilantro finely chopped
3 scallions finely chopped
2 tbsp roasted peanuts roughly chopped

Peanut Sauce

1 ½ tbsp peanut butter or tahini for nut-free option
1 tbsp fresh ginger chopped
1 clove garlic peeled
2 tbsp lime juice
2 tsp tamari low sodium preferred
2 tsp maple syrup
⅓ cup 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.

Video

Notes

Ovens can vary quite a bit, so adjust the cooking time as needed until the potatoes are golden and crispy. If your oven has a grill function, finishing them under the grill for the last 5 minutes works really well. You can also achieve the same result faster by using an air fryer.

Nutritional Information - Per Serving