Any dish that’s inspired by a potato chip has to be good. So when we stumbled upon Molly Yeh‘s Salt and Vinegar Potato Salad recipe, we already knew it was going to be a winner. Although the base flavors of this dish make it as delicious as your favorite snack, it’s the added Chinese and Asian elements that take this potato salad to the next level.
The dish starts like a classic potato salad with tender mini golden potatoes, which Yeh likes to cut into quarters. She then adds in some fresh cilantro, diced scallions, and peas to add “a nice sweetness.”
The next ingredient Yeh adds is what sets this potato salad apart from other recipes. She likes to add chopped and fried lap cheong, which is a Chinese sausage, to the potato salad to give it some fattiness and crunch. “It just explodes with flavor,” Yeh says of the lap cheong, and she adds both the crisp sausage and the fat rendered from it into the potato salad once fried and crispy.
For the dressing, Yeh uses rice vinegar, a neutral oil, mirin cooking wine, toasted sesame oil, fresh garlic, salt, toasted sesame seeds, and black sesame seeds. This mixture gets whisked vigorously before being poured over the potato salad. Then, the entire dish is finished off with chow mein noodles to give it even more texture and crunch.
“Looks so delicious!!!” one person commented on Yeh’s segment posted to Food Network’s Instagram page. Another said, “This looks wonderful!” With someone else adding, “Drooling.”
Grab Yeh’s full recipe for Salt and Vinegar Potato Salad on Food Network’s website and bring it along to your next get-together. It’s an easy make-ahead meal for BBQs, delicious to bring as a side on a picnic lunch, and unique enough to serve at a dinner party. Everyone who tries it will want to know how did you make that?
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