I know, I talk a lot about my love of salads. Gimme something green and leafy, juicy tomatoes and crunchy cucumbers and I am all good. But I don’t discriminate against salad–unless it contains beets in which case we might have problem–which means I’m down for any type of salad.
Recently I was toilet-scrolling (are we allowed to say that?) different recipes, as I tend to do, and I came across a recipe that left me intrigued. It was an Asian style potato salad which is two of my favorite things. Who doesn’t love potatoes and any kind of flavors from Asia? If such a person exists I have yet to meet him or her…or maybe I have and I ignored that inconvenient tidbit about them.
This is a slight departure from the potato salad my American friends and family might be used to. This isn’t creamy and the potatoes are quite crispy instead of simply soft and par-boiled. But the biggest diversion is the flavor profile, it is distinctively Asian and so incredibly delicious that I’ve just bought a big bag–about 3 kilograms–of potatoes and I’m excited to see what else I can come up with.
This vegan potato salad recipe has a simple list of ingredients, it’s easy to make and I promise you’ll want to make this every single time you’re tasked with bringing a dish to a potluck.
If you have a favorite vegan potato salad, feel free to tell me how you do it in the comments!
Kitchen Tools:
*Cutting board
*Large & small mixing bowl
*Kitchen knife
*Baking mat
*Kitchen scale
Ingredients:
*Potatoes (scrubbed clean, skin on or off), chopped
*Parsley, chopped
*Scallions (thin sliced or chopped)
*Garlic, cooked
*Red chili pepper (raw)
*Sesame oil
*Soy sauce
Instructions:
*Preheat oven to 200C/400F
*Scrub potatoes clean if you plan to leave the skin on like I did. Peel or dig out any bad bits and then cut into chunks or thick-ish slices.
*Season potatoes with salt & black pepper, ground ginger, ground turmeric, Kashmir chili powder and cumin.
*Cut the top off a head of garlic, wrap aluminum foil and cook with the potatoes until soft and creamy.
*In a small mixing bowl, add chopped parsley, red chili pepper, soy sauce and sesame oil. Set aside.
*Bake potatoes in oven for 20 to 25 minutes or until they are crispy on the outside and soft on the inside. You can also use an air fryer to achieve these results, or boil the potatoes first, coat them in oil and then pop then in the oven. Use the method that works best for you.
*Remove potatoes and garlic from the oven and let cool 2 to 3 minutes. Place in a large mixing bowl, and add the ingredients from the small mixing bowl. Toss until everything is coated.
*Serve with a crispy cucumber salad and an ice cold beer.
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The Spicy Spatula 
Whatcha think?