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
- 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
- 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.
- 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.
- Once hash bites have cooled slightly so they don’t go soggy, place into the bows with the dressing and mix lightly to coat.
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