Crispy Asian Salad with Celery

01Method

1. 1

   Boil the potatoes in salted water over medium heat until tender, approximately 10–15 minutes from boiling point. Drain and allow to cool completely.

2. 2

   In a large pan over medium-high heat, fry them in oil until golden and crispy, taking about 8–10 minutes, then season with salt.

3. 3

   Meanwhile, combine the chili, garlic, vinegar, sugar and ginger in a small pot and heat until the sugar dissolves, roughly 2 minutes.

4. 4

   In a bowl, mix the potatoes with the warm vinegar mixture and peanuts, let cool slightly, then add the celery stems and leaves, mint and cilantro to taste, toss again. Adjust seasoning as needed.