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Thai Potato Salad
none
Ingredients
At a glance
Recipe Category
Day Part
Main Prep
Menu Part
Makes
8 quarts
8 pounds Small yellow potatoes, unpeeled
3 cups Peanut satay sauce
2 cups Low-fat mayonnaise
4 cups Green beans, cut into 1-inch pieces and blanched
4 cups Red bell peppers, cut into 1- by 1/4-inch strips
4 cups Roasted, salted peanuts
Methods/steps
- Cover potatoes with cold, salted water. Bring to a boil; reduce heat and simmer until just tender. Drain and cool; cut into quarters.
- Whisk together satay sauce and mayonnaise.
- Fold together potatoes, satay-mayonnaise mixture, green beans, peppers and peanuts.
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CAFÉ’s Annual Leadership Conference
June 22-24, 2012
Hosted by: The Culinary Institute of America
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