I always crave potato salad in the summer, but get a bit burnt out of the standard mayo-Dijon mustard type (however, shout out to Lund’s & Byerly’s potato salad. I can eat that out of the container for breakfast, lunch, dinner, and a late night snack.) On a night we planned to make my Vietnamese flank steak recipe, I put together this Asian-inspired potato salad to go with.
Asian-Inspired Potato Salad
Servings: 4 people (as a side)
Ingredients
- 2 lbs. baby potatoes (I like the waxy kind, but red baby potatoes also work)
- 3/4 cup Greek yogurt (or sour cream)
- 1/4 cup mayonnaise
- 1/3 cup sambal oelek (red chili paste, common ingredient found in the aisle with other Asian ingredients)
- 1 small jalapeño, chopped (seeds removed if you want less spicy)
- 2 tbs rice wine vinegar
- 2 tbs fish sauce
- 1 tbs red pepper flakes
- 1/3 cup chopped cilantro
- Salt and pepper
Instructions
- Cook the potatoes in a pot of salted boiling water until done (~15 minutes)
- Mix Greek yogurt, mayo, sambal oelek, jalapeno, vinegar, fish sauce, red pepper flakes, cilantro, and salt and pepper in a medium bowl until combined
- Drain potatoes. As you transfer to the serving bowl, use your hand to smash the potato a bit in your palm (don't want to mash them, but breaking the skin allows the yummy sauce to soak into the starchiness of the potato)
- Pour the sauce over the potatoes (I like serving right away so the potatoes are warm, but you can also chill the potatoes before putting on the sauce if you prefer it that way. This is a very flexible dish - you can do NO WRONG!)
- Top with a little more cilantro and salt & pepper and serve
