Crispy Potato Salad with Chiles Celery and Peanuts
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
Instructions
Crispy Potato Salad with Chiles, Celery, and Peanuts serves 6 original recipe by Bon Appetit.
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