This is a warm potato salad built around pan-fried Yukon Golds tossed in a sambal oelek dressing spiked with lime, soy sauce, and palm sugar. It takes about 50 minutes start to finish and serves four as a side. If you keep sambal oelek in the fridge and have a bag of potatoes, you can make this tonight without a special shopping trip.
Why this recipe works
Two things make this salad succeed. First, boiling the potatoes just to fork-tender before frying them gives you a crispy exterior without a raw center โ skip the boil and you end up with burnt outsides and hard middles. Second, the dressing is built to cling: palm sugar (or brown sugar) gives it just enough body to coat the rough, craggy surface of fried potatoes rather than pooling at the bottom of the bowl. The acid from fresh lime juice cuts through the oil from frying, so the finished dish tastes bright rather than heavy. Toss the potatoes while theyโre still warm โ they absorb the dressing better than cold ones do.
If something goes sideways
- Potatoes are sticking together in the pan: The pan wasnโt hot enough before you added them, or they were still too wet from draining. Pat them dry with a paper towel after cooling and make sure the oil is shimmering before the potatoes go in. Donโt crowd the pan โ fry in two batches if needed.
- Dressing tastes flat or one-dimensional: Palm sugar and soy sauce vary a lot by brand. Taste the dressing before you toss โ if itโs all heat and acid, add a small pinch more sugar. If it tastes dull, add a few extra drops of lime juice and a small pinch of salt.
- The sambal heat is overwhelming: Sambal oelek brands differ significantly in heat level. Start with 2 tablespoons instead of 3, taste the dressing, and add more from there. You can always add heat; you canโt take it out.
- Fried shallots went soft before serving: They absorb moisture fast once they hit the dressed potatoes. Add them at the very last moment โ dress it at the table โ a pre-dressed salad goes limp fast.
- Canโt find palm sugar or sambal oelek: Brown sugar is a straight swap for palm sugar in equal amounts. For sambal oelek, a mix of sriracha and a small pinch of red pepper flakes gets you close; start with slightly less since sriracha is thinner and the heat profile is different.
Indonesian Sambal Potato Salad
Equipment
- Large pot
- Colander
- Mixing bowl
- Frying pan
- Wooden spoon
- Knife
- Cutting board
Ingredients
For the potatoes
- 2 lbs Yukon Gold potatoes Peeled and cut into 1-inch chunks
- 1 tsp Salt For boiling
- 3 tbsp Vegetable oil For frying
For the sambal dressing
- 3 tbsp Sambal oelek Adjust according to spice preference
- 2 tbsp Lime juice Freshly squeezed
- 1 tbsp Soy sauce Preferably light soy sauce
- 1 tsp Palm sugar Or substitute brown sugar
- 2 cloves Garlic Minced
- 1 tbsp Shallots Finely chopped
- 1 tsp Ground coriander Adds earthy warmth
Garnishes
- 2 tbsp Cilantro Chopped
- 1 tbsp Fried shallots For crunch and aroma
Instructions
- Bring a large pot of salted water to a boil. Add the potato chunks and cook for about 10-12 minutes, until just fork-tender. Do not overcook.
- Drain the potatoes in a colander and allow them to cool for a few minutes.
- In a frying pan, heat the vegetable oil over medium-high heat. Add the cooled potato chunks and fry for about 5-7 minutes, turning occasionally, until golden brown and crispy.
- Remove the potatoes from the heat and set aside.
- In a small bowl, whisk together sambal oelek, lime juice, soy sauce, palm sugar, minced garlic, chopped shallots, and ground coriander until well combined.
- Toss the crispy potatoes with the sambal dressing, ensuring they are well coated.
- Garnish with chopped cilantro and crispy fried shallots before serving.
Notes
- For an extra charred flavor, try roasting the potatoes instead of frying.
- If you prefer a milder heat, reduce the sambal oelek or mix with a bit of honey.
Nutrition
Frequently asked questions
Can I use a different type of potato?
Yukon Golds are the best choice here because their waxy texture holds together during boiling and frying without turning to mush. Russets will work in a pinch but tend to fall apart โ if thatโs what you have, cut them slightly larger and be gentle when tossing with the dressing.
Where do I find sambal oelek?
Most large grocery stores carry it in the Asian foods aisle โ look for the Huy Fong brand in a clear jar with a green lid. Asian grocery stores will have a wider selection and usually a lower price per ounce.
Can I make this ahead of time?
The dressing can be made up to two days ahead and kept in the fridge. The fried potatoes are best made fresh โ they lose their crispiness within an hour of cooking, so fry them close to serving time and toss everything together at the last minute.
Is there a substitute for the vegetable oil when frying?
Any neutral high-smoke-point oil works โ canola, sunflower, or refined coconut oil are all fine. Avoid extra-virgin olive oil here; its lower smoke point means it will burn before the potatoes get properly crispy.
Can I skip the cilantro if I donโt like it?
Yes โ thinly sliced green onion tops or a small handful of fresh mint both work as garnish and add a similar fresh note. The fried shallots matter more for texture, so keep those if you can.