Sambal U.S Potato Salad

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4 medium-sized U.S Russet potatoes	400g
U.S frozen potato wedges	400g
Pre-made ‘sambal tumis’ paste	3 tbsp
Santan / thick coconut milk	1/2 cup
Lime juice	2 tbsp
Small onion (finely chopped)	60 g
Celery leaves (finely chopped)	1/4 cup

Step 01	Scrub U.S Russet potatoes thoroughly and boil for approximately 20 minutes, or till tender. After potatoes are drained and cooled, cut them into 2cm pieces.
Step 02	Place U.S frozen potato wedges into a preheated oven at 200 °C and bake for 20 minutes, or till golden brown and crisp. While still warm, cut into 2cm pieces.
Step 03	Combine sambal tumis paste and coconut milk in a small pan and cook over low heat for 10 minutes, or until the mixture thickens.
Step 04	Take pan off heat, add lime juice and mix thoroughly. Gently pour the sambal onto your potatoes and top it off with onion and celery leaves. Serve.

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