House of Trinh Crispy Baby Potato Salad
this recipe is a perfect addition to any potluck or game day meal. this spicy rendition of the potato salad crisps up the potatoes and adds a savory curry component with our Signature House of trinh Cà Ri crunch.
Servings: 4-6
Ingredients:
Baby Potatoes: 1.5 lbs
Cucumbers: 1 cup, diced
Red Onion: ¼ cup, Diced
Cilantro: 1-2 tbsp, chopped
Green Onions: 3 stalks, chopped
Mayonnaise: 1 cup
House of Trinh Cà Ri Crunch: 2-3 tbsp (adjust to taste)
Salt and Pepper: To taste
Oil: 3 tbsp (divided)
Fried Shallots: 1 tbsp
Instructions:
Preheat the Oven: Preheat your oven to 390°F (200°C).
Prepare the Potatoes:
Wash the baby potatoes and boil them in salted water for about 15-20 minutes, or until fork-tender.
Drain and let them dry completely.
Smash and Season:
In a baking pan, add 2 tbsp of oil and swirl to coat the bottom.
Place the cooked potatoes in the pan and use a flat-bottomed glass to gently smash them until slightly flattened.
Drizzle the remaining 1 tbsp of oil over the potatoes, and season with salt and pepper.
Bake the Potatoes:
Bake in the preheated oven for 30-50 minutes, or until golden brown and crispy. Keep an eye on them towards the end to prevent burning.
Prepare the Veggie Mixture:
In a large bowl, combine the diced cucumbers, chopped green onions, Diced red onion, and chopped cilantro.
Add the mayonnaise, House of Trinh Cà Ri Crunch, Crispy fried shallots and salt to taste. Mix well.
Combine and Serve:
Once the potatoes are done, remove them from the oven and let cool for about 10 minutes.
Gently fold the crispy potatoes into the veggie mixture until combined.
Garnish with additional green onions, cilantro, and a drizzle of House of Trinh Cà Ri Crunch.
Enjoy! Serve immediately as a side dish or enjoy it as a light meal!
