top of page

Thai Basil Potato Salad

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.

16 views0 comments

Recent Posts

See All


bottom of page