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Gado Gado Indonesian Salad With Potatoes.

Cook Time
1 hour
Prep Time
15 minutes
Serves
3
Tags
vegan
Time
1 hour 15 minutes

Ingredients

  • 1 kgPotatoes
  • 2 tbspOlive Oil
  • 1 tspSea Salt
  • 50 gCrunchy Peanut Butter
  • 80 mlCoconut Milk
  • 2 tbspLime Juice
  • 0.5 tbspSoy Sauce
  • 1Fresh Red Chilli
  • 2.5cmGinger
  • Coconut Milk
  • Potatoes
  • 240gGreen Beans
  • 300gBeansprouts
  • Olive Oil
  • Potatoes
  • Coriander

Cookware

  • Roasting Tin

Method

  1. Preheat the oven to 180°C fan.

  2. Mix potatoes (1 kg) in a roasting tin with olive oil (2 tbsp) and sea salt (1 tsp), then transfer to the oven and cook for 20 minutes.

  3. Meanwhile, mix together crunchy peanut butter (50 g), coconut milk (80 ml), lime juice (2 tbsp), soy sauce (0.5 tbsp), fresh red chilli (1), and ginger (2.5cm) for the dressing. Depending on your brand of peanut butter, you may need to add a little more coconut milk so you have a thick, spoonable dressing consistency. Taste and adjust the seasoning as needed.

  4. Once the potatoes have had 40 minutes, add green beans (240g) and beansprouts (300g). Add a splash more olive oil if needed, then return to the oven for a further 20 minutes.

  5. Scatter the potatoes and vegetables with coriander and serve warm or at room temperature, with the dressing alongside.

Check the seasoning of the dressing by putting a little bit on a cooked potato, and tasting. Add more @soy sauce{} to the rest of the dressing as needed.