Recipe / 

Potato Salad with Peanuts with Yummi Nuts Chile Toreado

Potato Salad with Peanuts

with Yummi Nuts Chile Toreado
Prep time:
15 minutes

Main Ingredients

  • 2 pounds baby potatoes
  • 3 tablespoons vegetable oil
  • 1 clove of garlic finely minced
  • 1 cup of rice vinegar
  • 2 tablespoons of brown sugar
  • 1 teaspoon minced ginger
  • ½ cup Yummi Nuts Chile Toreado
  • 2 celery stalks, julienned plus ½ cup celery leaves
  • 1 cup coriander chopped
  • 2 tablespoons minced mint leaves


  1. Put the potatoes in a pot and cover them with water, add salt. Bring it to a boil and then reduce the temperature to a simmer and cook for 15 minutes. Drain them and let them cool.
  2. Heat the oil in a skillet over medium high heat and fry the potatoes until crisp and golden, 8 to 10 minutes and season with salt.
  3. While the potatoes are browning, place the garlic, vinegar, sugar, and ginger in a saucepan and cook over medium low heat until the sugar is completely dissolved.
  4. Mix the potatoes and peanuts with the still hot vinegar mixture. Let it cool down a bit and add the rest of the ingredients. Season with salt and pepper to taste and serve at room temperature.

Other Recipes:

Yummi Nuts