Asian flavors · Dairy-free · Gluten Free · Salad

Crispy Potato Salad with Chiles, Celery, and Peanuts

As the 4th July gets close, I’m thinking about interesting salads, in fact with the warmer weather and the fact that we are about to start a 6 month remodel, I’m definitely thinking salads with a difference!

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2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick
Kosher salt
3 tbsp vegetable oil
2 red chiles (such as serrano or Holland), thinly sliced
1 garlic clove, finely grated
½ cup unseasoned rice vinegar
2 tsp light brown sugar
1 tsp finely grated peeled ginger
½ cup unsalted, roasted peanuts, coarsely chopped
2 celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves
1 cup coarsely chopped cilantro
½ cup torn mint leaves

Place the potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.

Heat the oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.

Meanwhile, bring the chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes.

Toss the potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.

Do Ahead: Potatoes can be boiled 1 day ahead; cover and chill.