A Vegan Potato Salad unlike any you’ve ever tasted before! Crispy roasted Idaho® potatoes are paired with traditional Burmese flavors, green mango, spicy vegan aioli, roasted peanuts and cilantro.
Disclosure: This post was sponsored by Idaho Potato Commission. All opinions, as always, are my own. Thank you for supporting brands that support Love is in my tummy.
I have NO self control when it comes to food. Last week, Friday, I think?, my friend Michelle posted in her Instagram stories that she was making a vegan aioli. When I saw it, I was knee-deep in dinner prep, but I shoved everything aside and immediately started making the aioli (thanks to my frozen aquafaba cubes, I’m never out of aquafaba!), even though I had nothing really to eat with it.
You can walk into my house anytime, any day and demand ANY of these 5 ingredients and I will hand it to you before you can finish asking. A staple in every Burmese home, my grandmother always had the pantry stocked with these, and now, in her honor, so do I.
1. Fried Onion/Shallots
2. Fried garlic
3. Fried chilli flakes
4. Magic ‘chilli’ oil that all the above was fried in.
5. Roasted gram flour
If you think they are good just in Burmese foods, think again. I use these to top ramen (instant + from scratch), make a run-of-the-mill fried rice a ton more interesting, fried chilli flakes are the center of my 5 min spicy marinara (find the recipe on the blog), the chilli oil is basically magic, so wave that wand at anything, toss into the healthiest of salads and they become infinitely more edible (although not so healthy anymore!) and the fried gram flour makes everything ‘creamier’. I’m sure there’s more uses that I can’t think of right now. But yeah, if these 5 ingredients aren’t in your life yet, I really recommend getting started – like yesterday!
And it is these ingredients that turn this potato salad into something so unlike anything you’ve ever had before.
First you start off with baking the Idaho® potatoes until so succulent and crisp. Then you toss them into a bowl with grated green mangoes (find the firmest, greenest ones in the summer), sliced red onions, fried onions, fried garlic, fried red chilli flakes, crushed roasted peanuts and a very heavy sprinkle of fresh cilantro. Drizzle on that delectable vegan aioli rather generously and dive right in.
While the crisp version is best served warm and immediately, should you want to serve this chilled the American way, you can skip the baking part and simply toss in boiled potatoes into the mix, chill and serve when needed.
Either ways, you cannot go wrong with this Potato salad. Take this to a summer cookout and you are the new hero. Go forth and conquer summer with flavor, my friends!
And when you make this delicious VEGAN Burmese Potato Salad (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
To roast potatoes:
- 3 medium Idaho® Russet potatoes
- 1 tbsp vegetable oil
- Salt, to taste
- Water, to boil
For the dressing
- 3/4 c vegan aioli from this recipe
- 4 tbsp roasted bengal gram, ground
- 1/2 tsp fried red chilli flakes
- 1 tbsp water
- Salt, to taste
For the assembly
- 1/2 small red onion, sliced
- 1/2 green mango, peeled and grated
- 1/4 c fried onions (see notes)
- 2-3 tbsp fried garlic (see notes)
- A handful of fresh cilantro, chopped
- 2 tbsp roasted peanuts (plain or salted, to choice)
Roast the potatoes
- Wash and peel the Idaho® potatoes. Cut each one first vertically in half. Then vertically in half again. Then slice them into bite sized pieces.
- In a deep saucepan, add the chopped potatoes and cover them with water. Salt the water, like you do pasta water. Bring to a boil, then simmer for 15 minutes. A fork inserted should go through with almost no resistance. Drain.
- Preheat oven to 450°F/230°C. Set baking rack to the lowest position.
- In a medium baking tray, toss the boiled potatoes with the oil and spread them out, making sure the largest, flat surface is facing down.
- Sprinkle with salt, to taste
- Bake in the lowest rack of the preheated oven at 450°F/230°C for 15 minutes.
- Remove from the oven and set aside.
Make the aioli
- Combine all the ingredients in a bowl, seasoning with salt to taste.
- In a bowl, combine the roasted potatoes, grated green mango, fried onion, fried garlic, red onion along with the aioli. Toss to combine. Alternatively, you may choose to serve this with the dressing drizzled. Garnish with cilantro and roasted peanuts.
- Can be served both warm and chilled.
- Lightly toast the roasted Bengal Gram in a skillet until fragrant (but don't let it brown). Cool, then grind to a fine powder. Can be stored for 1 month in a clean, dry container.
- Thinly slice red onions (can use yellow onions in a pinch) and deep fry them on medium-low heat until golden brown. Drain on paper towels. Store in a clean, dry container for upto 1 month.
- Thinly slice garlic and deep fry them on medium-low heat until golden brown. Drain on paper towels. Store in a clean, dry container for upto 2 months.
- Try to find green mango that is firm to the touch, almost rock solid with bright green skin. It has the best flavor and texture for this recipe. You can use green mango that's slightly softened or ripened, but it will be more sweet than tangy.
- Make ahead instructions: Make the aioli dressing upto 7 days ahead. Store refrigerated in a clean, sterile container. Make the fried ingredients upto a month ahead of time. On the day of, roast the potatoes, grate the mango and assemble.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 531 Total Fat: 39g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 32g Cholesterol: 53mg Sodium: 514mg Carbohydrates: 40g Fiber: 5g Sugar: 8g Protein: 7g