Gado Gado Salad

Gado Gado Salad
Photo by James Carrier


  • 1 cup sliced (1/4 in. thick) English cucumber
  • 4 thin-skinned potatoes (4 oz. each), scrubbed
  • 2 limes (about 3 oz. each), rinsed and halved or quartered
  • 2 cups watercress sprigs, rinsed and crisped
  • Salt
  • Crisp shallots and gado gado dressing (recipes follow)
  • 2 cups thin strips cooked boned, skinned chicken (see notes)
  • + 4 more ingredients
    • 8 ounces green beans, rinsed and ends trimmed
    • 2 hard-cooked large eggs, shelled and quartered lengthwise
    • 2 cups matchstick slivers jicama or 2 cups bean sprouts, rinsed
    • 1 cup long, thin carrot shreds

1. Put potatoes in a 2- to 3-quart pan and cover with about 1 inch of water. Bring just to a simmer over high heat, then cover, reduce heat to low, and cook, without letting water bubble, until potatoes are tender when pierced, about 50 minutes. Drain and immerse in cold water until lukewarm, abo...

View full recipe at My Recipes


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