Sambal U.S Potato Salad

A Malaysian twist on the classic BBQ favourite!
8 Pax
COOK TIME                      
1 Hour


400g4 medium-sized U.S Russet potatoes
400gU.S frozen potato wedges
3 tbspPre-made ‘sambal tumis’ paste
1/2 cupSantan / thick coconut milk
2 tbspLime juice
60 gSmall onion (finely chopped)
1/4 cupCelery leaves (finely chopped)


1Scrub U.S Russet potatoes thoroughly and boil for approximately 20 minutes, or till tender. After potatoes are drained and cooled, cut them into 2cm pieces.
2Place U.S frozen potato wedges into a preheated oven at 200 °C and bake for 20 minutes, or till golden brown and crisp. While still warm, cut into 2cm pieces.
3Combine sambal tumis paste and coconut milk in a small pan and cook over low heat for 10 minutes, or until the mixture thickens.
4Take pan off heat, add lime juice and mix thoroughly. Gently pour the sambal onto your potatoes and top it off with onion and celery leaves. Serve!
Try serving it chilled, it adds more depth of flavour.

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