Potato Salad with Peanuts with Yummi Nuts Chile Toreado
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons vegetable oil
- 1 clove of garlic finely minced
- 1 cup of rice vinegar
- 2 tablespoons of brown sugar
- 1 teaspoon minced ginger
- ½ cup Yummi Nuts Chile Toreado
- 2 celery stalks, julienned plus ½ cup celery leaves
- 1 cup coriander chopped
- 2 tablespoons minced mint leaves
Ingredientes
2 pounds baby potatoes
3 tablespoons vegetable oil
1 clove of garlic finely minced
1 cup of rice vinegar
2 tablespoons of brown sugar
1 teaspoon minced ginger
½ cup Yummi Nuts Chile Toreado
2 celery stalks, julienned plus ½ cup celery leaves
1 cup coriander chopped
2 tablespoons minced mint leaves
Preparation
- Step 1: Put the potatoes in a pot and cover them with water, add salt. Bring it to a boil and then reduce the temperature to a simmer and cook for 15 minutes. Drain them and let them cool.
- Step 2: Heat the oil in a skillet over medium high heat and fry the potatoes until crisp and golden, 8 to 10 minutes and season with salt.
- Step 3: While the potatoes are browning, place the garlic, vinegar, sugar, and ginger in a saucepan and cook over medium low heat until the sugar is completely dissolved.
- Step 4: Mix the potatoes and peanuts with the still hot vinegar mixture. Let it cool down a bit and add the rest of the ingredients. Season with salt and pepper to taste and serve at room temperature.
