Forget everything you think you know about potato salad. This isn't your grandma's mayonnaise-laden dish. Gỏi Khoai Tây, a vibrant Vietnamese vegetarian potato salad, offers a refreshing twist on a classic. Light, flavorful, and surprisingly simple to make, this salad bursts with the bright, herbaceous notes of fresh herbs like mint and cilantro, balanced by the subtle sweetness of carrots and the satisfying crunch of peanuts. It's the perfect side dish for any occasion, offering a cool contrast to richer main courses or a satisfying light meal on its own. The combination of textures and tastes is simply irresistible.
This recipe for Gỏi Khoai Tây provides a delicious and healthy alternative to traditional potato salads, showcasing the versatility of the humble potato in a completely new light. Ready to experience the magic of this Vietnamese culinary gem? Let's dive into the step-by-step instructions to create your own refreshing bowl of Gỏi Khoai Tây.
Tools Needed
- Shredder (or knife)
- Pot
- Bowl
- Colander
Ingredients
- Potatoes: 250g
- Carrots: 200g
- Cucumbers: 100g
- Soy sauce
- Sesame oil
- Salt
- Sugar
- Garlic
- Chili
- Peanuts (optional)
- Fresh herbs (optional)
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Peel and wash the potatoes, carrots, and cucumbers.
- Shred the potatoes, carrots, and cucumbers using a shredder or knife into thin, long shreds.
- Rinse the shredded potatoes and carrots with water to remove excess starch.
- Boil the shredded potatoes and carrots in a pot of water for 1 minute. Do not overcook to avoid greasiness.
- Immediately transfer the boiled potatoes and carrots to a bowl of cold water (add ice cubes for extra crispness).
- Drain the potatoes and carrots and set aside to cool.
Step 2. Make the Dressing
- In a bowl, combine sesame oil, soy sauce, sugar, salt, minced garlic, and sliced chili.
Step 3. Combine and Season
- Combine the cooled potatoes, carrots, and cucumbers in a large bowl.
- Pour the sauce over the vegetables and mix well to combine.
- Add peanuts and fresh herbs (optional) and mix gently.
Step 4. Serve
- Serve and enjoy!
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Do not overcook the potatoes and carrots; this will result in a greasy texture.
- Soaking the boiled potatoes and carrots in cold water helps them stay crisp.
- Adjust the amount of sugar, salt, and chili to your taste preference.
Nutrition
- N/A
FAQs
1. Can I make this potato salad ahead of time?
Yes! It's actually better the next day as the flavors meld. Store it in the refrigerator in an airtight container for up to 3 days.
2. What can I substitute for the peanuts?
Cashews, roasted sunflower seeds, or even crispy fried shallots would be delicious substitutes for the peanuts. Choose your favorite crunchy element!
This Gỏi Khoai Tây recipe is a testament to the vibrant flavors of Vietnamese cuisine, offering a unique and refreshing take on a classic dish. Enjoy the satisfying crunch, the bright herbaceous notes, and the perfect balance of sweet and savory in every bite. So, gather your ingredients and embark on this culinary adventure – your taste buds will thank you!