Crispy Potato Salad with Spicy Peanut Sauce

Name: Crispy Potato Salad with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
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)

5 steps

Prep:15minCook:50min

Crispy smashed potato salad with spicy peanut sauce, edamame, and fresh herbs. High protein, high fiber, gluten free, with tips for resistant starch. A true gateway salad that feels hearty and super satisfying.

Updated at: Wed, 12 Nov 2025 16:02:31 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories691 kcal (35%)

Total Fat25.6 g (37%)

Carbs87.6 g (34%)

Sugars16.4 g (18%)

Protein32.1 g (64%)

Sodium490.7 mg (25%)

Fiber14 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1.3 lbbaby potatoes

1 Tbspolive oil

2 cupsfrozen shelled edamame

1carrot

julienned or shredded

½ cupcilantro

2 Tbsproasted peanuts

roughly chopped

1 ½ Tbsppeanut butter

or tahini for nut-free option

1 Tbspfresh ginger

1 clovegarlic

2 tsptamari

⅓ cupdairy-free milk

soy milk used

1 TbspSriracha

or hot sauce of choice

Instructions

Step 1

Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.)

Step 2

Preheat the oven to 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. Spread the potatoes on the tray. Using a sturdy mug or glass, smash the potatoes flat. Generously brush or spray with olive oil. Bake on the top rack for about 30 minutes, or until golden and crispy (see notes).

Step 3

Prepare the edamame: Place the edamame in a heatproof bowl and cover with boiling water for 5 minutes. Drain and set aside.

Step 4

Make the peanut sauce: In a small blender, combine the peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and Sriracha. Blend until smooth. (Alternatively, finely mince the ginger and garlic and whisk everything together by hand.)

Step 5

Assemble the salad: In a large serving bowl, combine the edamame, carrot, cucumber, mint, cilantro, scallions, crispy potatoes, chopped peanuts, and peanut sauce. Toss gently and serve immediately for the best texture.

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