Potato
Potato
Potato Recipes

INGREDIENTS
4 large waxy potatoes, diced (King Edwards are best for this).
300g/10½oz fresh pineapple, diced.
2 carrots, grated.
175g/6oz beansprouts.
1 bunch spring onions (scallions) sliced.
1 large courgette (zucchini), cut into matchsticks.
3 celery sticks cut into matchsticks.
175g/6oz unsalted peanuts.
2 cooked chicken breast fillets, about 125g/4½oz each, sliced.

Indonesian Potato and Chicken Salad

  1. Cook the diced potatoes in a saucepan of boiling water for 10 mins. or until tender. Drain and leave to cool.
  2. Transfer the cooled potatoes to a salad bowl.
  3. Add the pineapple, carrots, bean sprouts, spring onions (scallions), courgette (zucchini), celery, peanuts and sliced chicken to the potatoes. Toss well to mix all the salad ingredients together.
  4. To make the dressing, put the peanut butter in a small bowl and gradually whisk in the olive oil and light soy sauce.
  5. Stir in the chopped red chilli, sesame oil and lime juice. Mix until well combined.
  6. Pour the spicy dressing over the salad and toss lightly to coat all of the ingredients. Serve the salad immediately, garnished with the lime wedges.

DRESSING
6 tbsp crunchy peanut butter.
6 tbsp olive oil.
2 tbsp light soy sauce.
1 red chilli, chopped.
2 tsp sesame oil.
4 tsp lime juice.

COOK'S TIP
Unsweetened canned pineapple may be used in place of the fresh pineapple for convenience If only sweetened canned pineapple is available, drain it and rinse under cold running water before using.