Updated: Oct 8, 2020
Thai sauce is added to red skinned potatoes, corn, and herbs for a refreshing yet simple potato salad.
Prep Time: 30 minutes Yield: 6 servings
24 ounces (1.5 lbs) baby red skinned potatoes, boiled in salted water until fork tender, cut in halves
1/4 cup minced Thai basil (or regular basil if Thai basil unavailable)
1 cup cooked corn kernels, preferably fresh (1 large ear equals 1 cup)
1/4 cup fresh scallions, diced, including green tops
1/4 cup chopped flat leaf parsley
2 tbsp lemon juice
1/3 cup bottled thai chili sauce
1/4 tsp red pepper flakes (or to taste)
2 tsp white pepper
salt, to taste
1/3 cup olive or vegetable oil
Place potato halves in large glass mixing bowl. Mix together remaining ingredients and pour over potatoes. Gently toss and refrigerate until serving.