Gado-gado-style potato salad

Name: Gado-gado-style potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 150 g new potatoes (or 100g cooked), halved; 2 medium free range eggs; 100 g green vegetables (such as green beans, broccoli and mangetout), cut into bitesized pieces; 1 clove/s garlic, crushed; ½ chilli, deseeded if liked, roughly chopped; 2 tbsp smooth peanut butter (or other smooth nut butter); 1 tbsp ketjap manis; 1 tsp fish sauce; 1 lime, juice; 100 g salad vegetables (such as carrots, radishes or cucumber), cut into small pieces; Crispy fried onions, chopped nuts and/or prawn crackers (optional)

This recipe takes its lead from the Indonesian dish gado-gado – a winning combination of potatoes, eggs and vegetables all wrapped up in a spicy peanut dressing. The name literally means ‘mix-mix’, so it’s a savvy vehicle for any veg you want to inject with new life.

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Source of fibreSource of protein2 of your 5 a day6 plant varieties

Serves1
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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150g new potatoes (or 100g cooked), halved
2 medium free range eggs
100g green vegetables (such as green beans, broccoli and mangetout), cut into bitesized pieces
1 clove/s garlic, crushed
½ chilli, deseeded if liked, roughly chopped
2 tbsp smooth peanut butter (or other smooth nut butter)
1 tbsp ketjap manis
1 tsp fish sauce
1 lime, juice
100g salad vegetables (such as carrots, radishes or cucumber), cut into small pieces
Crispy fried onions, chopped nuts and/or prawn crackers (optional)

Cook the potatoes in boiling salted water for 15-20 minutes until tender, then drain and set aside (skip this step if using cooked potatoes). Meanwhile, boil the eggs for 7 minutes, then remove with a slotted spoon and run under cold water. Peel and set aside. Cook the green vegetables in fresh boiling salted water for 3-4 minutes until tender, then drain, rinse in cold water and pat dry.
Meanwhile, in a small food processor (or using a pestle and mortar), whizz the garlic and chilli into a rough paste. Stir in the peanut butter, ketjap manis, fish sauce and lime juice until smooth, adding 1-2 tbsp cold water, if needed, to create a thick dressing. Halve the eggs, then arrange on a plate with the potatoes and veg. Dollop over the dressing and scatter with crispy onions and/or nuts, with prawn crackers alongside, if liked.

Typical values per serving when made using specific products in recipe