My Thai basil is looking rather verdant and bushy and needs to be used. The leaves top a room-temperature potato salad, along with basil, thyme, cilantro and scallions. The warm dressing is the Asian component. A medley of spices simmer in oil before they are poured over sliced boiled potatoes. Potatoes are then smothered with fresh herbs. Another simple salad but one that packs in a ton of flavors.
ASIAN POTATO SALAD
Serves 2-3
4 small Potatoes
2 Garlic cloves
2 Scallions
2 tablespoons Canola Oil
2 teaspoons light Soy Sauce
2 teaspoons Chinkiang Black Vinegar
1/2 teaspoon Chili Garlic Paste
1 tablespoon toasted Sesame Oil
1/2 teaspoon Sugar
2 teaspoons Toasted Sesame seeds
Kosher Salt
Thai Basil leaves
Cilantro
Thyme
Basil
Boil potatoes till just cooked. Peel and cool them. When cool cut them into 1/4 inch slices and place in a serving bowl.
Season potatoes lightly with salt.
Mince garlic finely.
Cut scallions into thin slices.
Heat oil in a small saucepan.
When it shimmers drop garlic into oil. Let garlic turn light brown.
Add half the scallions to the oil.
Add soy sauce, vinegar, chile garlic paste, sesame oil, sesame seeds and sugar. Allow the sauce to simmer for 2-3 minutes.
Take it off the fire and pour over potato slices.
Top the potato with remaining scallions, Thai basil, cilantro, thyme and basil leaves.
Serve at room temperature.
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