Recipe courtesy of Molly Yeh
Salt and Vinegar Potato Salad
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 401
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 18 mg
- Sodium
- 621 mg
This is inspired by Molly’s childhood love of salt and vinegar chips that kind of “hurt your mouth in a good way,” but made into a non-mayo potato salad form. It’s hearty, briny and creamy from the potatoes, and riddled with addictively sweet morsels of Chinese sausage. Yum!
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 401
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 18 mg
- Sodium
- 621 mg
Ingredients
Potatoes:
Dressing:
Salad:
Directions
- For the potatoes: Place the potatoes in a large pot. Cover with cold water, season with salt and bring to a boil over medium-high heat. Reduce to a simmer and cook for 12 to 15 minutes until a knife or skewer inserted into the biggest potato can pierce all the way through. Drain, cool and cut each potato into quarters. Transfer to a medium bowl.
- For the dressing: Add the rice vinegar, neutral oil, mirin, toasted sesame oil, toasted white sesame seeds, black sesame seeds, salt and garlic to a mason jar or a large mixing bowl and shake or whisk well until combined. Set aside.
- For the salad: Heat a small sauté pan over medium-high heat. Add the sausage and cook for 3 to 5 minutes until the fat has rendered and the sausage is nice and crispy. Add the sausage to the bowl with the potatoes.
- Bring a small saucepan of water to a boil over medium-high heat. Add the peas and cook for 1 to 2 minutes to defrost. Drain well and place into the bowl with the potatoes and sausage. Add the green onions and chopped cilantro. Pour in the dressing and mix well. Garnish with flaky salt and fried chow mein noodles if using.
- Serve immediately. Leftovers can be kept for up to 5 days.
