This salad was a bit of a mish-mash but certainly has possibilities. I think the best advice I can give if you make it is to let the potatoes sit in the dressing for as long as you can. If not, the salad could be a bit bland despite the truly vibrant dressing. That is what happened to me.
This is also a great "fridge raid" salad. I went through and added bits and bobs that were languishing in the fridge, so please use the base recipe below as a template and then add all the extras you want. My only 2 stipulations - make sure that you try the dressing and crush the potatoes lightly so they better absorb it.
1/2 lb micro potatoes, well washed
2 scallions, thinly chopped
2 Tbsps chopped coriander
1 Tbsp chopped mint
1 finely chopped Thai green chili or any other more readily available hot chili
Fridge extras
Dressing
2 tsps + 2 tsps lime juice and the zest from the limes
1 Tbsp red wine vinegar
1/3 cup olive oil
1 Tbsp grated ginger
2 tsps + 1 tsp Tbsp fish sauce
1/2 tsp brown sugar
Salt
Place the potatoes in a microwave safe bowl and cover with water. Place in the microwave and cook on high for 5 minutes. As soon as the potatoes are done, drain and tip out onto a tray in a single layer.
While the potatoes are cooking, prepare your dressing. In a large bowl, combine 2 tsps of the lime juice, all of the lime zest, the vinegar, the olive oil, the ginger, 2 tsps of the fish sauce, the sugar and a pinch of sauce. Whisk well to emulsify. Taste and adjust to your palate - more oil, more sugar, more vinegar; up to you.
Using the bottom of a thick glass, quickly press down on each potato to crush it. Add the potatoes to the dressing while still warm and toss well to combine. At this time also add any extras that you feel would benefit from a bit of marinading; in my case I added tomato and thinly sliced bamboo shoot from our recent excursion to ramen land. Set aside to absorb the flavors for 30 minutes to an hour.
When you are ready to serve, add the rest of your extras, the chopped scallions, chili and herbs and toss well. Then add the remaining lime juice and fish sauce and toss once more before serving.
I will make this again and think that hard boiled egg and grilled shrimp would be interesting additions.