Boil a bag of Little Potatoes on the stove at the beginning of the week and you’ll be able to quickly prepare potato salads for easy lunches and dinners throughout the week. Not totally sure how long you should cook them for? We’ve got you covered with our guide How to Boil Potatoes. This recipe uses Thai red chilies, so it’s perfect if you like some spice.
If you’re starting with uncooked potatoes: Place potatoes in a pot and cover with one inch of water. Bring water to a boil and cook for 15 minutes for fork tender potatoes and 25 minutes for fully cooked potatoes.
- Large bowl
- 1/2 cup olive oil
- 1 Tbsp rice vinegar
- 2 limes, juiced
- 1 Tbsp honey
- 1 tsp chili garlic sauce
- 1/4 tsp cayenne
- 1.5 lbs Little Potatoes, pre-cooked and halved
- 1 bunch green onions, chopped
- 1/2 cup roasted peanuts, chopped
- 2 red Thai chilies, minced
- 1/4 cup cilantro, chopped
Combine all dressing ingredients in a large bowl and whisk until blended.
Add all salad ingredients to the same large bowl and toss with dressing until coated.