KIMCHI POTATO SALAD - Dinner Recipe | BCLIQUOR
Delicious Kimchi Potato Salad with tangy fish sauce dressing and vibrant Thai chilies. Perfect for any gathering! Serves 6.
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Cooking tools:
- Blender
- Steamer basket
- Saucepan
- Mixing bowl
- Baking sheet
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Stove
- Refrigerator
Ingredients
- ¼ cup (60 ml) dark brown sugar
- ¼ cup (60 ml) fresh lime juice
- ¼ cup (60 ml) fish sauce
- ¼ cup (60 ml) water
- ¼ cup (60 ml) dry white wine
- 1 garlic clove, minced
- 2 red Thai chilies, minced, with or without seeds
- 1 ½ cups (375 ml) kimchi, homemade or store-bought, divided
- 1½ lbs (750 g) sweet potato scrubbed, cut into ¾-in (2 cm) chunks
- 1½ lbs (750 g) small new potatoes, halved
- 1½ cups (375 ml) celery chopped crosswise into ¼-in (0.5 cm) crescents
- ½ cup (125 ml) diced red onion
- ½ cup (125 ml) chopped fresh cilantro leaves and tender stems
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