Crispy Potato Salad with Chiles, Celery, and Peanuts

Name: Crispy Potato Salad with Chiles, Celery, and Peanuts
Yield: 6 Servings
Ingredients: 2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick; Kosher salt; 3 tablespoons vegetable oil; 2 red chiles (such as serrano or Holland), thinly sliced; 1 garlic clove, finely grated; ½ cup unseasoned rice vinegar; 2 teaspoons light brown sugar; 1 teaspoon 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

By Andy BaraghaniPhotography by Alex Lau

May 27, 2016

Image may contain Dish Food Meal Plant Platter Salad and Seasoning

Alex Lau

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

Recipe information

Yield
6 Servings

Ingredients

2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick

Kosher salt

3 tablespoons vegetable oil

2 red chiles (such as serrano or Holland), thinly sliced

1 garlic clove, finely grated

½ cup unseasoned rice vinegar

2 teaspoons light brown sugar

1 teaspoon 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

Preparation

Step 1
Place 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.
Step 2
Heat oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.
Step 3
Meanwhile, bring 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.
Step 4
Toss 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.
Step 5
Do Ahead: Potatoes can be boiled 1 day ahead; cover and chill.