Potato Salad With A Thai Twist

• 500 -600 g potatoes
• 1 stalk lemongrass
• 50 g fresh coriander
• 30 g fresh Thai basil
• 30 g of fresh mint
• 1 lemon, juice of
• 1/2 cup olive oil
• 1 teaspoon dried chili pepper flakes or 1 fresh red chili pepper
• 3 -4 cloves garlic
• salt and pepper, to taste

1. Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm.
2. You want them to retain their shape in the salad and not turn into mush.
3. Meanwhile, make the Thai dressing.
4. Start by removing the hard outer stalks of the lemon grass.
5. Chop into small pieces and set aside for a moment.
6. If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad.
7. Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce.
8. Add a bit of salt and pepper and set aside.
9. When the potatoes are cooked, drain and chop into bite-sized pieces.
10. You can leave the skin on or take it off according to your taste.
11. Let cool, then mix with the pesto and put in a serving bowl.
12. Put in the fridge for an hour to let the flavours blend.
13. Taste for seasoning.
14. Add salt and pepper if needed.
15. Serve chilled.

stalk lemongrass, fresh coriander, fresh thai basil, mint, lemon, olive oil, chili pepper, salt

Taken from www.food.com/recipe/potato-salad-with-a-thai-twist-96874 (may not work)