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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
5 small russet potatoes, cubed, i leave the skins on but it's really up to your personal preference |
3 cloves garlic, thiny sliced into chips |
vegetable oil (whatever kind you want, i used canola) |
1/4 cup roughly chopped black olives |
sauce |
2/3 cup mayo |
1 tsp sesame oil |
1 tsp dark soy sauce (i used shitake flavor) |
1 1/2 tbsp regular soy sauce |
1 tbsp hot sauce (sri racha works well) |
parsley to taste(i used dried, use fresh if you want just chop it up pretty finely) |
pepper to taste |
Directions:
1. Boil water, add cubed potatoes, boil until soft. Standard potato salad beginnings!
2. When they're done, drain them in a colander and let them cool.
3. While they are cooling add some oil to a large skillet and fry the garlic chips until they start getting crispy and slighty browned.
4. Now add the boiled potatoes and pan-fry until they too start getting crispy and slightly browned. Pretty much like making home fries.
5. Don't let the garlic burn.
6. Throw some salt on there if you'd like.
7. While the potatoes are frying, mix all the sauce ingredients in a large bowl.
8. Taste...taste good? If not, adjust the flavors until it does.
9. Let it sit there while you finish the potatoes, then add the potatoes and garlic, and the olives as well.
10. Use a large spoon and mix everything up until the potatoes are evenly coated with the sauce.
11. Now stick the bowl in the fridge for an hour or two so everything cools down and the flavours blend. The garlic will also absorb a lot of the sauce and become soft and sweet and tasty.
12. Ta-da! Super delicious potato salad.
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