Do you like potato salad? Have you ever tried the German potato salad with vinegar? I really like this version of potato salad with its light and slightly sour taste. This potato salad is simply unbeatable for every barbecue party. 🙂
As the barbecue season is officially announced, today I have an Asian interpretation of the potato salad for you! At first I cooked the potatoes with lemon grass and kaffir lime leaves together. Thus, the potatoes can get a wonderful fruity note. Furthermore, fantastic sour lime juice, savory fish sauce, aromatic garlic and fiery Thai chili come into the dressing. Last, but not least, I round off the salad with whole cane sugar (which tastes wonderfully like caramel, but is much more healthier) and olive oil in real good quality.
I am ready for the next barbecue party! 😉
3 poles lemongrass
6 kaffir lime leaves
150ml chicken stock
salt for cooking
For the dressing:
Juice of 3 limes
4 tablespoons fish sauce
1 tablespoon whole cane sugar (organic)
2 cloves garlic (finely chopped)
1 Thai chilli (deseeded, finely chopped)
1 bunch of parsley (finely chopped)
4 tablespoons olive oil of good quality
Salt and pepper
- Wash the potatoes thoroughly and peel, cook with lemongrass and kaffir lime leaves together in salt water for about 25 minutes and drain. Then cut into slices. Mix the potato slices with chicken broth and chill completely (preferably covered in the refrigerator).
- Mix all ingredients for the dressing together. Pour the dressing onto the potatoes and mix gently. Season with salt and pepper. Let the salad steep in the refrigerator for at least two hours (preferably overnight).