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Categories: Salads, Vegetarian

Crustacean Potato Salad With Spicy Peanut Sauce

It's summer and time to get out that trusty potato salad recipe. Or is it? With all the interesting potato salads around Los Angeles, it might be time to try something new, something exotic--anything but that tired, tame old bowl ... Read more

Total time: 1 hour plus 3 hours standing | Serves 4 to 6

Peanut sauce

  • 2 tablespoons peanut oil
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons lime juice
  • 3 large cloves garlic
  • 1 1/2 tablespoons fresh mint leaves
  • 1 serrano chile (or to taste), quartered and seeded
  • 1/2 teaspoon salt
  • 1/3 cup creamy peanut butter

Step 1Combine the peanut oil, sesame oil, vinegar, lime juice, garlic, mint, chile and salt in a blender. Blend until almost pureed. Add the peanut butter and continue blending until smooth. (This can be prepared several days ahead and refrigerated. Before using, bring to room temperature and whisk to blend.)


  • 1 carrot
  • 2 tablespoons olive oil
  • 1 leek, white and light green parts only, thinly sliced
  • 1 1/2 to 1 3/4 pounds Yukon Gold potatoes, peeled and cubed (about 3/4-inch cubes)
  • 1 carrot, coarsely grated
  • 1/4 cup dry roasted peanuts
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced chives

Step 1Peel the carrot, then remove long thin wide strips, using a swivel-bladed peeler. Roll each into a curl, and secure it with a toothpick. Place the curls in a bowl of ice water. Let them sit for several hours or overnight in the refrigerator to set the curl. Remove the toothpicks.

Step 2Heat the oil in a medium skillet over medium-low heat. Add the leek, cover and cook until tender, about 15 minutes, stirring occasionally. Cool the leek to room temperature.

Step 3Steam the potatoes until tender, about 20 minutes. Immediately place the potatoes in a serving bowl. Add the peanut sauce, leek, grated carrot, peanuts, basil and chives. Mix well. Garnish with the carrot curls.

Each of 6 servings:
356 calories; 310 mg sodium; 0 cholesterol; 24 grams fat; 4 grams saturated fat; 31 grams carbohydrates; 8 grams protein; 3.55 grams fiber.
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