Viet-inspired potato salad
Who says potato salad has to be Euro-centric? Not us. This Southeast Asian-inspired twist on the beloved summer staple will change up your mayo-dressed spud game, taking it to places you never dreamed of. It’s got fish sauce, lime, raw garlic, sugar, coriander, and spring onion… the whole nine yards. The creamy mayo takes inspo from the flavours of nuoc cham, that tangy-salty-sweet Vietnamese dressing we’d happily guzzle by the spoonful and that’s served as a condiment with many Viet meals. We turfed in heaps of fresh, aromatic lemongrass, crispy fried shallots, and a handful of fresh herb leaves too, and suddenly, the humble potato salad is looking a lot like the star of the backyard table. Or even a festive one. It’s zingy, herbaceous, and bold, making it the perfect side for cutting the richness of grilled meats and complementing that summer essential—the chilled suave blanc. You can add chilli to this if you like heat; either a few slugs of Vietnamese pickled chilli-garlic sauce to the dressing (you can find this in Asian supermarkets), or just heave sliced fresh chilli (red/green, big/small, whatever/doesn’t matter) over the top.
SERVES 6
800g baby potatoes, washed and halved
250g Chinese pork sausages (lap cheong), sliced
4 spring onions, trimmed and finely sliced on the diagonal
2 celery stalks, peeled and finely sliced on the diagonal (optional)
2 large lemongrass stalks, white part only, very finely sliced
large handful each fresh mint leaves and coriander sprigs
fried shallots, to garnish
Nuoc Cham Mayo
3 tbsp fish sauce, or to taste
finely grated zest and juice of 2 limes, or to taste
1½ tbsp caster sugar
3 garlic cloves, finely chopped or grated
1 bunch coriander, finely chopped
235g (1 cup) whole egg mayonnaise
Cook the potatoes in boiling, salted water for 15 minutes or until just tender. Drain, then leave to cool in a colander.
Line a large plate with several layers of kitchen paper. Heat a large, heavy-based frypan or a wok over medium heat. Add the sliced sausage and cook, tossing the pan often, for 5-6 minutes or until an amount of the fat renders out. Transfer to the plate the drain excess fat.
Meanwhile, for the mayo, combine the fish sauce, lime zest and juice, and sugar in a large bowl and whisk to dissolve the sugar. Add the garlic, chopped coriander, and mayonnaise, then stir to combine well. Taste, then season with salt and freshly ground black pepper. Add more fish sauce or lime juice if you want it saltier or sharper (or both).
Cut the cooled potatoes into smaller pieces, then add to the dressing with the spring onion, celery (if using), half the lemongrass and then herbs, then gently toss to coat. Transfer the salad to a large serving platter or bowl, scatter with the sausage, remaining lemongrass and fried shallots, then serve.
