John Myers
Chili Potato Salad Asia
The perfect chili potato salad asia recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 1 pole Leek
- 0,5 bunch Finely chopped coriander
- 2 piece Dried chilli
- 1 tbsp Soy sauce
- 2 tbsp Mango vinegar
- 1 pinch Sea salt from the mill
- 0,5 packet Vegetable broth
- 3 tbsp Sunflower oil
- Boil the potatoes until they are soft, then let them cool down a little. Peel and cut in slices. In the meantime, prepare the broth: Heat the oil with the chilli in a pan, then add the finely chopped leek with sugar and deglaze with the vegetable broth (150ml – 200ml). Season to taste with vinegar, soy sauce, possibly sea salt and a little more sugar. Let it boil down a little and pour it warm over the still warm potato (sliced). If necessary, add oil and vinegar (soy sauce). Sprinkle the whole thing with coriander, stir carefully and let it steep for about 15 minutes, then stir again. And serve. Good for a barbecue or for a party !!!!!!
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