Crispy Potato Salad with Chiles, Celery, and Peanuts

• Vegan
• Gluten free

• Produce

  • 2 lbs Baby fingerling potatoes
  • 2 Celery stalks
  • 1 cup Cilantro
  • 1 Garlic clove
  • 1 tsp Ginger
  • 1/2 cup Mint, leaves
  • 1/2 cup Peanuts, unsalted roasted
  • 2 Red chiles

• Baking & Spices

  • 2 tsp Brown sugar, light
  • 1 Kosher salt

• Oils & Vinegars

  • 1/2 cup Rice vinegar, unseasoned
  • 3 tbsp Vegetable oil

Found on bonappetit.com

Ingredients

• 2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick
• Kosher salt
• 3 tablespoons vegetable oil
• 2 red chiles (such as serrano or Holland), thinly sliced
• 1 garlic clove, finely grated
• ½ cup unseasoned rice vinegar
• 2 teaspoons light brown sugar
• 1 teaspoon finely grated peeled ginger
• ½ cup unsalted, roasted peanuts, coarsely chopped
• 2 celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves
• 1 cup coarsely chopped cilantro
• ½ cup torn mint leaves