Ingredients 

 
650g baby potatoes, halved
2 spring onions, trimmed and finely chopped
Small knob of ginger, peeled and grated
Juice of 1 lime or lemon
1 tablespoon white wine vinegar
2 teaspoons brown sugar (optional)
1 clove garlic, crushed
2 tablespoons Thai fish sauce
2 tablespoons olive oil
1 red chilli, deseeded and finely chopped
¼ cucumber, chopped
1 handful of fresh coriander, chopped
Pinch salt & pepper

Method

Boil the potatoes in water for 20-25 minutes until tender

In a small bowl, mix the ginger, spring onions, lime juice, white wine vinegar and sugar

Mix the garlic in a separate bowl with the Thai fish sauce, oil and chilli, salt & pepper

Drain the potatoes. Toss in the ginger and garlic mixtures and allow to cool

Add the cucumber and coriander and serve at room temperature