A Crispy Summer Vietnamese Fusion Potato Salad

Crispy Summer Potato Salad

This Crispy Summer Potato Salad is a fresh and flavorful twist on a classic, combining golden, crispy hash brown bites with a creamy, herb-infused dressing. The contrast of crunchy potatoes, cool cucumber, and fragrant mint and basil makes it a perfect dish for warm-weather gatherings. Quick to prepare and packed with bold flavors, this salad is ideal for BBQs, picnics, or as a vibrant side dish.

Servings: 4

Keywords: crispy potato salad, fusion cuisine , quick side dish, creamy dressing, fresh herbs, hash brown salad, easy potato dish, BBQ side, summer salad

  • Prep Time: 5 mins
  • Cook Time: 22 mins
  • Total Time: 27 mins

Ingredients

Instructions

Ingredients

  • 400 g hash brown bites or potato gems
  • 1 Tablespoon oil
  • 1 Tablespoon Kia Ora Vietnam (or other Spicecraft seasoning of choice)
  • 1 cup mayonnaise
  • ½ cucumber, diced
  • 1 Tablespoon honey
  • 1 teaspoon balsamic vinegar
  • 1 handful mint leaves, torn
  • 1 handful basil leaves, torn

Instructions

  1. Place the hash bites on a lined baking tray and preheat oven to 200C. Cook 10 minutes until soft to the touch then using a glass, press down to smash them as flat as possible without breaking them. Drizzle with oil, season and return to oven for 10-12 minutes until super crispy. Cool 10 minutes.
  1. To make the dressing, add mayo, diced cucumber, a good sprinkling of Kia Ora Vietnam, honey, balsamic a pinch of salt and a handful of the fresh herbs to a bowl. Mix well.
  1. Once hash bites have cooled slightly so they don’t go soggy, place into the bows with the dressing and mix lightly to coat.


Leave a comment

Please note, comments must be approved before they are published

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.


Recently Posted Recipies View all

One Pan Mexican
One Pan Mexican
Jambalaya
Jambalaya