Today we are making potato salad with crispy chili oil. This salad is delicious as a lunch or main dish, but also as a side dish for the barbecue, for example. You can take it to work or just for the park. Warm, lukewarm or cold and ready in minutes.
Potato salad with crispy chili oil
40 minutes
Average
Making your own potato salad
Making a potato salad is rarely as simple and yet as satisfying as when you choose bantam potatoes in their skins. They give the salad a hearty bite and a rustic look that's perfect for sunny days and relaxed dinners outside. The great thing is: you don't need a complicated recipe. A few simple actions and you'll have something delicious on the table in no time.
What makes this salad so appealing is its versatility. You can vary it endlessly. Whether you like something fresh, something creamy or prefer a savory twist - it's all possible. All you have to do is see what you have on hand and follow your gut. No rules, just taste.
This salad is ideal as a side dish with a barbecue, as lunch in the park or as a light supper on a hot day. Serve it lukewarm or cold, either works. And the good thing is: it often becomes even tastier if it has been standing for a while.
In short, a potato salad with peeled potatoes is exactly what you want in summer - easy, tasty and always different. Exactly like summer itself.
Potato salad with crispy chili oil
A surprising variation on the classic potato salad is the one with crispy chili oil - perfect for those who like a little spice and an Asian twist. The combination of soft potatoes with red onion and pickle provides a fresh base, but it's the seasonings that really make this salad special. Think a creamy spoonful of kewpie mayo, a dash of soy and, of course, that irresistible crispy chili oil with its crunchy bits and deep umami flavor. The chives finish it off with a subtle, fresh touch.
The result is a salad that is creamy, savory, slightly spicy and fresh at the same time. A dish that is not only delicious in warm weather, but also impresses with its unexpected flavors. Serve it at an oriental barbecue, a picnic or just for lunch, and you will see that people will keep serving it. This potato salad is anything but boring - and it shows.
More recipes with potato
Looking for more inspiration with potato? How about this sweet potato hair salon or this puffed potato with garlic-yogurt sauce?
What you need:
2
400 gr new potatoes
with skin
1 tsp garlic powder
1 tsp onion powder
1/2 red onion
50 gr pickle
about 6 pieces
1 tbsp. Kewpie mayonnaise
or plain mayonnaise
1 tbsp soy sauce
1 lime
1 tbsp crispy chili oil
+ extra for garnish
fresh chives
salt and pepper
What to do:
1
Bring a pan of salted water to a boil and cook the bantam potatoes in it for 10 to 15 minutes until soft. Then drain and pat the potatoes dry with a tea towel or a piece of kitchen paper.
2
Preheat the oven to 220 degrees and line a baking sheet with baking paper. Spread the potatoes on the baking sheet and mash them with the back of a glass or coffee cup. Sprinkle generously with salt, pepper, garlic powder and onion powder, then slide into the oven for 20 minutes. Flip them once halfway through!
3
Chop the red onion, dice the pickle and finely chop the chives.
4
Put all the ingredients together in a bowl and season with salt and pepper. Mix everything together well.
5
Divide the potato salad among the plates and garnish with extra crispy chili oil and some chives.
