Burmese Potato Salad | Idaho Potato Commission

Ingredients

• 3 medium Idaho® russet potatoes
• salt, to taste
• 1 tablespoon vegetable oil
• ¾ cup vegan aioli (get a recipe here!)
• 4 tablespoons roasted bengal gram, ground
• ½ teaspoon fried red chili flakes (find out how to make them here!)
• 1 tablespoon water
• ½ green mango, peeled and grated
• ¼ cup fried onions (see notes)
• 2-3 tablespoons fried garlic (see notes)
• ½ small red onion, sliced
• a handful of fresh cilantro, chopped
• 2 tablespoons roasted peanuts (plain or salted, to choice)