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Asian Inspired Crispy Potato Salad

Asian Inspired Crispy Potato Salad

Potatoes USA
Reminiscent of Asian street food, this potato salad has crispy tofu, edamame, marinated crushed cucumbers, green onion, crispy tots, and a chili crunch vinaigrette.
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Prep Time 19 minutes
Cook Time 1 hour
Course Main Dish, Side Dish
Cuisine Asian
Calories 450 kcal

Ingredients
 

Chili Crunch Vinaigrette

  • 1/3 Cup Chilli Crisp
  • 3/4 Cup Marinade reserved from cucumbers

Cucumber Marinade

  • 1 1/4 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sesame Oil
  • 1 1/2 Teaspoon Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Cloves of garlic, minced
  • 1 Teaspoon Chili Crisp
  • 1 Teaspoon Sesame Seeds

Crispy Tofu

  • 6 Ounces Firm tofu, baked
  • 1 Teaspoon Sesame oil
  • 1/2 Teaspoon Salt

Potato Salad

  • 1 English cucumber, smashed, chopped, and marinated
  • 3 Cups Tots, frozen- baked and smashed
  • 1/3 Cup Edamame, frozen-rinsed and thawed
  • 1/4 Cup Green onions, chopped

Instructions

  • Wash the cucumber and pat dry with a clean towel. Make the marinade by combining the sugar, salt, sesame oil, soy sauce, rice vinegar, garlic, and chili crisp in a small bowl. Stir until the salt and sugar are completely dissolved. Set aside.
  • On a cutting board, slice the cucumber in half lengthwise. Lay each half flat and using the back side of your knife or a heavy spatula, gently smash to crack the cucumber open. Repeat this along the full length of the cucumber. Once the whole cucumber is completely cracked open, cut it at a 45-degree angle into 1-1/2-inch pieces.
  • In a bowl with a lid, mix the cut cucumber with the marinade. Let sit in the fridge for at least 3 hours or overnight. Remember to reserve the marinade for the vinaigrette.
  • Once the cucumbers have been marinated, preheat oven to 425 degrees. Spread the frozen tots on a parchment or silicon mat lined baking sheet. Bake for 10 minutes, shake the sheet to turn the tots over and bake for an additional 10 minutes.
  • Remove baking sheet from the oven and smash the tots with a heavy bottomed glass. Return to the oven and bake for 10-12 more minutes, or until the smashed tots are nice and crispy.
  • While the tots are baking, prepare the tofu. Slice the tofu into 1/2-inch thick slices. On a parchment lined baking sheet, season those slices with the salt and sesame oil. Bake in the already preheated 425 degree F oven (or an air fryer) for 10 minutes. Remove the baking sheet and gently flip the tofu, cook for an additional 8-10 minutes or until crispy. Chop into bite sized pieces.
  • Mix 1/3 C chili crisp with the leftover marinade from the cucumbers. Set aside while you chop your green onions and prepare your edamame.
  • To plate, mix the tots, edamame, tofu, and cucumbers. Layer the dish with the chili crisp sauce, alternating between the vegetables and the sauce. Use as much sauce as your heat preference can tolerate, typically about 1/4 – 1/2 cup. Garnish with the green onions and sesame seeds. Serve immediately and enjoy!

Nutrition

Calories: 450kcalCarbohydrates: 52gProtein: 12gFat: 23gSodium: 1460mgPotassium: 629mgFiber: 3gSugar: 4gVitamin C: 17.6mg