A potato salad unlike any you've ever tasted before. Crispy roasted Idaho® potatoes are paired with traditional Burmese flavors, tossed in a spicy vegan aioli and finished with roasted peanuts and cilantro. Go forth and conquer summer cookouts.
To roast potatoes:
For the dressing
For the assembly
Roast the potatoes
Make the dressing
1. Lightly toast the roasted Bengal Gram in a skillet until fragrant (but don't let it brown). Cool, then grind to a fine powder. Can be stored for 1 month in a clean, dry container.
2. Thinly slice red onions (can use yellow onions in a pinch) and deep fry them on medium-low heat until golden brown. Drain on paper towels. Store in a clean, dry container for up to 1 month.
3. Thinly slice garlic and deep fry them on medium-low heat until golden brown. Drain on paper towels. Store in a clean, dry container for up to 2 months.
4. Try to find green mango that is firm to the touch, almost rock solid with bright green skin. It has the best flavor and texture for this recipe. You can use green mango that's slightly softened or ripened, but it will be more sweet than tangy.
5. Make ahead instructions: Make the aioli dressing up to 7 days ahead. Store refrigerated in a clean, sterile container. Make the fried ingredients up to a month ahead of time. On the day of, roast the potatoes, grate the mango and assemble.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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