Instructions: For the Peanut Sauce: Combine the peanut oil, sesame oil, vinegar, lime juice, garlic, mint, chile and salt in a blender. Blend until almost pureed. Add the peanut butter and continue blending until smooth. (This can be prepared several days ahead and refrigerated. Before using, bring to room temperature and whisk to blend.)

For Assembly: Peel the carrot, then remove long thin wide strips, using a swivel-bladed peeler. Roll each into a curl, and secure it with a toothpick. Place the curls in a bowl of ice water. Let them sit for several hours or overnight in the refrigerator to set the curl. Remove the toothpicks.

Heat the oil in a medium skillet over medium-low heat. Add the leek, cover and cook until tender, about 15 minutes, stirring occasionally. Cool the leek to room temperature.

Steam the potatoes until tender, about 20 minutes. Immediately place the potatoes in a serving bowl. Add the peanut sauce, leek, grated carrot, peanuts, basil and chives. Mix well. Garnish with the carrot curls.

This recipe yields 4 to 6 servings.

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