Crispy Potato Salad with Chiles, Celery, and Peanuts

brown sugar celery cilantro fingerling potato garlic ginger mint peanut potato salad rice vinegar vegetarian

Andy Baraghani

6 Servings

Source

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

Method

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.

Heat 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 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 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.