Crispy Potato Salad with Spicy Peanut Sauce

Ingredients

• 2 pounds Yukon Gold Potatoes (peeled and cut into 1‑inch cubes)
• 1 cup Cooked Chickpeas (drained and rinsed)
• 8 ounces Extra‑Firm Tofu (pressed and cubed)
• 3 tablespoons Natural Peanut Butter (smooth, no added sugar)
• 2 tablespoons Soy Sauce or Tamari (gluten‑free tamari preferred)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 teaspoon Sriracha (adjust to heat preference)
• 2 tablespoons Olive Oil (for crisping potatoes and tofu)
• ¼ cup Fresh Cilantro (chopped)
• 3 stalks Green Onions (thinly sliced)
• ½ teaspoon Sea Salt
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Boil Potatoes

   Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until fork‑tender, about 12 minutes.

   Time: PT12M

   Temperature: 212°F

2. Mash and Mix Base

   Drain potatoes in a colander, return to the pot, and mash with a potato masher. Stir in the cooked chickpeas, cubed tofu, sea salt, and black pepper until just combined.

   Time: PT5M

3. Crisp the Mash

   Preheat the oven to 425°F. Spread the mashed mixture onto a greased baking sheet, drizzle with 1 tablespoon olive oil, and smooth into an even layer. Bake for 15‑18 minutes, turning once, until the top is golden and crisp.

   Time: PT18M

   Temperature: 425°F

4. Prepare Spicy Peanut Sauce

   While the mash crisps, combine peanut butter, soy sauce (or tamari), lime juice, sriracha, and 1 tablespoon olive oil in a blender. Blend until smooth, adding a splash of water if needed to reach a pourable consistency.

   Time: PT5M

5. Combine and Toss

   Transfer the crispy mashed potatoes to a large mixing bowl. Drizzle the spicy peanut sauce over the top and gently toss to coat, preserving some crisp bits.

   Time: PT3M

6. Serve

   Serve the salad warm or at room temperature, garnished with extra cilantro if desired. It pairs well with steamed greens or as a stand‑alone protein‑rich meal.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

34 g

Carbohydrates

45 g

Fat

18 g

Fiber

10 g