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salad

Easy Indonesian Fusion Potato Salad (Salad Kentang Sayuran)

This refreshing fusion salad combines the heartiness of Western-style potato salad with the tropical crunch and zest of Indonesian flavors. Creamy potatoes are tossed with crisp vegetables and dressed in a tangy, slightly spicy sauce made with mayonnaise, sambal (Indonesian chili sauce), and jeruk nipis (Indonesian lime). The result is a vibrant dish that feels both familiar and adventurous—perfect for anyone looking to try a Southeast Asian twist on a classic salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Salad, Side Dish
Cuisine: Indonesian Fusion
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Salad
  • 400 g potatoes kentang – waxy potatoes like Yukon Gold work best, boiled and lightly pan-fried
  • 2 tbsp olive oil
  • 8 leaves lettuce daun selada, washed and dried
  • 1 zucchini timun zukini, thinly sliced into strips
  • 1 carrot wortel, peeled and shredded
  • 150 g jicama bengkuang – crunchy, mildly sweet root, often used in Southeast Asian salads; can substitute green apple or kohlrabi if unavailable
For the Dressing
  • 100 ml mayonnaise about 6–7 tbsp
  • 1 tbsp ketchup saus tomat
  • 1 tsp sambal saus sambal – Indonesian chili sauce; substitute with sriracha for an easier option
  • 1 tbsp grated parmesan cheese keju parmesan bubuk
  • 1 tbsp lime juice air jeruk nipis – Indonesian lime; substitute with lemon juice if lime is not available

Instruction
 

Cook the potatoes
  1. Boil or steam the potatoes until tender. Peel and cut into bite-sized cubes.
  2. Heat olive oil in a skillet and pan-fry the potato cubes briefly until the surface is slightly golden and dry. Remove and let cool.
Prepare the dressing
  1. In a bowl, whisk together mayonnaise, ketchup, sambal, parmesan, and lime juice until smooth and creamy. Adjust seasoning to taste.
Assemble the salad
  1. Line a salad bowl or platter with lettuce leaves.
  2. Arrange zucchini, carrot, jicama, and the cooked potatoes on top.
  3. Drizzle generously with the dressing. Toss gently if desired, or serve with the dressing as a topping.
Serve
  1. Enjoy immediately while the vegetables are fresh and crisp. This salad works well as a light lunch or as a side dish for grilled meats and BBQ.

Notes

  • Potatoes (kentang): Use waxy varieties like Yukon Gold or red potatoes for the best texture. If using russet potatoes, make sure not to overcook as they break apart easily.
  • Jicama (bengkuang): This tropical root is crunchy and refreshing but not always available in Western grocery stores. Substitute with green apple, pear, or kohlrabi for a similar crisp bite.
  • Sambal (saus sambal): If you don’t have Indonesian sambal, use sriracha or your favorite hot sauce. For a non-spicy version, simply omit it.
  • Lime (jeruk nipis): Indonesian lime has a fragrant, sharp tang. Regular lime juice or lemon juice works as a great substitute.
  • Make ahead tip: The dressing can be prepared up to 2 days in advance and stored in the fridge. Assemble the salad just before serving to keep vegetables crisp.
  • Pairing idea: This salad pairs beautifully with grilled chicken, BBQ ribs, or even burgers, making it a versatile side for Western-style meals.