Gado Gado – Indonesian salad with potatoes, beans and peanut sauce

Ingredients for 2 servings:

• 12 potatoes (Grenaille)
• 1 bunch of green beans
• 1 cucumber(s)
• 1 lime(s)
• 1 Pepper
• 1 shallot(s)
• 1 garlic clove(s)
• 1 bunch of coriander
• 1 egg(s) (optional)
• 30 g peanut butter
• 25 g peanuts, roasted
• 1 tbsp soy sauce
• 2 tbsp oil
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Quarter the potatoes. Remove the ends of the beans and halve them. Wash the lime in hot water, zest and squeeze out the juice. Roughly chop the coriander. Remove the stems of the hot peppers, remove the seeds if necessary to reduce the heat, and then chop finely. Peel the shallots and garlic and also chop finely. Quarter the cucumber lengthwise and cut into small pieces. Roughly chop the peanuts. Boil the potatoes for a total of 20 minutes. After 10 minutes, add the beans to the pot and let everything cook together until it is cooked through. Then strain everything with a slotted spoon and cook the egg in the boiling water. While the potatoes/beans are cooking, combine the chopped peanuts, peanut butter, half the garlic, soy sauce with half the lime juice and 1/4 teaspoon of sugar in a bowl and carefully thin with water until the sauce reaches the desired consistency. Heat a pan of oil and sauté the shallots, chili peppers, and remaining garlic over medium heat, taking care not to burn anything. Add the cooked beans and potatoes to the pan and fry until the potatoes are golden brown, stirring frequently to prevent the garlic from burning. Empty the contents of the pan into a bowl, add the cucumber, remaining lime juice and zest, a dash of oil, and 2/3 of the coriander, and mix to combine. Season with salt, pepper, and more sugar if desired. Rinse the egg, peel it, and halve it. Serve the potato salad on plates, drizzle with the peanut sauce, and garnish with the egg and remaining coriander, if desired.