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Potato Chip Salad [Vegan]
The homemade fried potato chips add irresistible crunch to this surprising and completely delicious summer salad. And the curry vinaigrette adds a depth of flavor that sparks up this distinctive dish, making it an excellent candidate for a main meal lunch. Extracted from JAPAN: The Vegetarian Cookbook © 2023 by Nancy... Read More
Ingredients You Need for Potato Chip Salad [Vegan]
How to Prepare Potato Chip Salad [Vegan]
- Soak the potatoes in cold water for 30 minutes. Drain and pat dry in a clean tea towel, taking care to remove as much moisture as possible.
- In a large high-sided sauté pan, heat 11⁄4 inches (3 cm) neutral oil over medium heat until about 340°F (170°C). To check the oil temperature, drop a potato slice into the oil. The potato should sink to the bottom of the pan, then immediately bounce back up to the surface, and there will be a few medium-sized bubbles.
- Fry the potato slices in batches, turning, until golden and the bubbles have subsided, about 3 minutes. Drain on a rack set over a pan to catch the drips. (Note: If the potatoes you are using have too much moisture, you might need to fry them twice to crisp them up properly.)
- In a small bowl, mix together the curry powder, salt, and vinegar. Slowly whisk in the canola (rapeseed) oil to emulsify.
- Line four salad plates with the lettuce and strew with the cucumber and tomatoes. Mound the potato chips in the middle, then scatter the celery over the top. Drizzle with the curry vinaigrette and serve immediately as a light lunch course.
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