Name: Crispy Potato Salad with Chiles, Celery, and Peanuts
Yield: 6 Servings
Ingredients: 2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick; Kosher salt; 3 tablespoons vegetable oil; 2 red chiles (such as serrano or Holland), thinly sliced; 1 garlic clove, finely grated; ½ cup unseasoned rice vinegar; 2 teaspoons light brown sugar; 1 teaspoon finely grated peeled ginger; ½ cup unsalted, roasted peanuts, coarsely chopped; 2 celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves; 1 cup coarsely chopped cilantro; ½ cup torn mint leaves

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Alex Lau

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

Recipe notes