Crispy Potato Salad with Spicy Peanut Sauce

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)
• 1/2 cup fresh mint (finely chopped)
• 1/2 cup cilantro (finely chopped)
• 3 scallions (finely chopped)
• 2 tbsp roasted peanuts (roughly chopped)
• 1 1/2 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
• 1/3 cup dairy-free milk (soy milk used)
• 1 tbsp Sriracha (or hot sauce of choice)

Method

1. Place whole, unpeeled potatoes in a large pot of cold salted water. Bring to a boil and cook about 20 minutes until fork-tender, adjusting time for size. Drain and let cool completely (can be done a few hours ahead).
2. Preheat oven to 400°F (200°C fan). Line a baking tray with parchment and lightly oil it. Spread the cooled potatoes on the tray and smash flat with a sturdy glass or mug. Brush or spray generously with olive oil.
3. Bake on the top rack for about 30 minutes, until golden and crispy.
4. Soak edamame in a heatproof bowl covered with boiling water for 5 minutes, then drain.
5. Blend peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and Sriracha until smooth to make the peanut sauce (or whisk by hand with finely minced ginger and garlic).
6. In a large bowl, combine edamame, carrot, cucumber, mint, cilantro, scallions, crispy potatoes, and chopped peanuts. Add the peanut sauce and toss gently. Serve immediately for best texture.