HOW TO COOK A SALAD DRESSING
SPICY POTATO SALAD WITH SNAP PEAS
I'm eating a lot of salad. I'm not bragging or anything; it's more of a survival mechanism. It's hot. Salad is cold. You're likely caught in some version of this hampster wheel, too. Upon further reflection, I realized most of my food choices are reactionary as opposed to premeditated. I'm despondent: ice cream. I'm overjoyed: ice cream. I'm hot: ice cream. Since I can't eat ice cream for every meal in response to the weather (or my emotional fluctuations), it's salad. More salad is a positive, outside of my growing cold flavor fatigue. Don't get me wrong, salads are groovy, but they're also generally uncooked. Raw just doesn't satiate like a casserole, long-simmered soup, or stir-fry. Thankfully, I remembered that I'm the boss of me. The recipe I'm sharing today asks the following questions: What if salad tasted like a spicy stir-fry? What if it was primarily potatoes? Doesn't that sound good?
There is little revolution in a potato salad, even a spicy, mayo-free version like the one I'm sharing today. There are popular versions in Nepal and surrounding areas. The big takeaway is heating the elements of the dressing to deepen and meld flavors. Cooked salad dressing brings a main course feeling to whatever it touches, which solves my uncooked flavor dilemma. The dressing for this recipe is a hot sizzle of shallots, garlic, ginger, and chiles, which is then tossed with peanuts and herbs and balanced with lime juice. Boiled eggs, which almost made it into the official recipe, are an obvious pairing here. This salad would be nice as a side dish alongside a summery curry if you're eating at home, or other cool and room temperature things like this or this. Preparing the dish does take a little effort with the chopping and slicing, but it's a real pleasure to share that effort and aroma with loved ones, or you could just eat potatoes for a week like I did. In any case, enjoy!
WHAT WE'RE LEARNING
Toasting peanuts briefly in oil brings them to life. Toasting any nut or seed in the oven or skillet brings out the maximum flavor, especially if used in a salad. We want the peanuts to hold their own.
Today, we're dressing potatoes, but a cooked dressing can work on any salad!
Remove the pan from the heat before adding lime juice to preserve its crisp, bright nature.
Subsitutions are always welcome! You are the boss! Sugar snap peas add a sweet pop, but if you're feeling lazy or not up to the task of sourcing, trimming, and slicing the snaps, you can substitute them for more ubiquitous chickpeas and celery.
WHAT WE'RE MAKING
SPICY POTATO SALAD WITH SNAP PEAS
Serves 4 to 6
1½ pounds new potatoes, halved
Salt and freshly ground black pepper
2 cups sugar snap peas (about 10 ounces), ends trimmed
4 tablespoons extra-virgin olive oil, plus more to taste
1 (2-inch) piece ginger, cut into thin matchsticks
1 medium shallot, thinly sliced
2 bird’s eye chiles, or serrano, Fresno, jalapeno
2 garlic cloves, sliced
¼ cup peanuts
1 tablespoon honey
3 tablespoons fresh lime juice, plus more to taste
¼ cup chopped cilantro
½ cup torn basil leaves
1. In a large pot, add the potatoes and cover with water. Bring to a boil and season generously with salt until the water tastes good, like the beginning of a soup. Lower the heat, cover, and simmer, for about 10 to 12 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes and return to the pot to evaporate any excess water.
2. While the potatoes boil, slice the snap peas crosswise. Set aside.
2. Make the dressing: In a medium skillet, heat the olive oil over medium. Add the ginger and half of the sliced shallot, and fry for 1 to 2 minutes, until fragrant. Add the chile and garlic, and continue cooking for about 1 minute, until the edges of the garlic are just beginning to brown. Add the peanuts and cook for an additional minute. Remove the skillet from the heat and stir in the honey and lime juice. Season with salt and pepper.
3. In a large bowl, toss the sliced snap peas and potatoes with the warm dressing. Fold in the cilantro and basil and garnish with the remaining shallot.
INTERNET ROUNDUP
There are a lot of entertaining, educational, and heart-warming words shuffling around the internet. Some of my favorites:
Mary Childs sent a supremely thought-provoking piece on making decisions or the inability to, and it really hit.
Etsy food sellers, as explored by Ali Francis.
This pictorial was not meant for me—I am not well versed in games—but I enjoyed it nonetheless!
I've been popping in and out of old episodes of Anthony Bourdain's “No Reservations,” and this one from Alicia Kennedy felt so timely for me!
Grab a handerchief and give this one from Vittles a read.
Thank you so much for reading! I hope you have a wonderful week.
Love,
Ash
So much good content happening here!!!