Potato Salad with Nước Mắm Vinaigrette (Xà Lách Khoai Tây)
This potato salad is similar to a warm French potato salad, but with Vietnamese flavors. Fish sauce adds a rich, umami element to the tangy vinaigrette.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb red or yukon gold potatoes
- 6 carrots
- ½ lb green beans
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 tbsp fish sauce
- 1 tbsp sugar
- salt and pepper to taste
Instructions
- 1
Boil the potatoes until they're tender and can be easily pierced with a knife. Drain and cut into halves or quarters.
- 2
Peel the carrots and cut them into 1-inch pieces. Boil these until they're tender. Drain.
- 3
Trim the green beans and cut them into 1-inch pieces. Boil these for 2-3 minutes, or until they turn bright green and are slightly tender.
- 4
While the vegetables are cooking, slice the shallots thinly. Sauté them with 1 tbsp of the olive oil on medium heat until they are soft but not browned.
- 5
Turn off the heat and add the rest of the olive oil, fish sauce, red wine vinegar, sugar, salt and pepper to the shallots and stir until the sugar is dissolved.
- 6
Combine the drained vegetables and dress them with the vinaigrette while they're still warm. Let the salad stand for at least an hour — stirring occasionally — before serving.