Thai Potato Salad

Salad, Side Dish

At a Glance

  • Potato Type: Yellow
  • Prep Method: Boiled
  • Cuisine: Asian
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


  • 2 pounds small yellow potatoes, scrubbed
  • 3/4 cup peanut satay sauce
  • 1/2 cups low-fat mayonnaise
  • 1 cup green beans, cut into 1-inch pieces and blanched
  • 1 cup red bell peppers, cut into 1 x 1/4 inch strips
  • 1 cup roasted, salted peanuts


Place potatoes in large saucepan; cover with water.  Bring to boil over high heat; reduce to a simmer and cook until just fork tender.  Drain and cool; cut into quarters.  Set aside.

Wisk together satay sauce and mayonnaise in a large bowl.  Add reserved potatoes, green beans, peppers and peanuts; stir to mix.  Serve immediately or chilled.

Consider serving with:  grilled shrimp, broiled fish or chicken stir-fry.

Calories: 298 Fat: 14g Sodium: 221mg Carbohydrates: 36g Fiber: 4g Protein: 14g Potassium: 682mg

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