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Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.
Ingredients
6 Servings
Step 1
Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.
Step 2
Heat oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.
Step 3
Meanwhile, bring chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes.
Step 4
Toss potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.
Step 5
Do Ahead:Potatoes can be boiled 1 day ahead; cover and chill.
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