Burmese Potato Salad
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:
- 3 medium Idaho® russet potatoes
- Salt, to taste
- 1 tablespoon vegetable oil
For the dressing
- 3/4 c vegan aioli (get a recipe here!)
- 4 tablespoons roasted bengal gram, ground
- 1/2 teaspoon fried red chilli flakes (find out how to make them here!)
- 1 tablespoon water
- Salt, to taste
For the assembly
- 1/2 green mango, peeled and grated
- 1/4 cup fried onions (see notes)
- 2-3 tablespoons fried garlic (see notes)
- 1/2 small red onion, sliced
- A handful of fresh cilantro, chopped
- 2 tablespoons roasted peanuts (plain or salted, to choice)
Roast the potatoes
- Wash and peel the Idaho® potatoes. Cut each one first vertically in half. Then vertically in half again. Then slice them into bite-sized pieces.
- In a deep saucepan, add the chopped potatoes and cover them with water. Salt the water. Bring to a boil, then simmer for 15 minutes. A fork inserted should go through with almost no resistance. Drain.
- Preheat oven to 450°F (230°C). Set baking rack to the lowest position.
- In a medium baking tray, toss the boiled potatoes with the oil and spread them out, making sure the largest, flat surface is facing down.
- Sprinkle with salt, to taste
- Bake in the lowest rack of the preheated oven at 450°F (230°C) for 15 minutes.
- Remove from the oven and set aside.
Make the aioli
- Combine all the ingredients in a bowl, seasoning with salt to taste.
- In a bowl, combine the roasted potatoes, grated green mango, fried onion, fried garlic, red onion along with the aioli. Toss to combine.
- Alternatively, you may choose to serve this with the dressing drizzled.
- Garnish with cilantro and roasted peanuts.
- Can be served both warm or chilled.
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.