Spicy Crispy Potato Salad Recipe | Lee Kum Kee USA
Heat oven to 425°F. Place potatoes in a large pot of water with baking soda and salt. Bring to a boil and cook until potatoes are very tender.
Keywords
- Lee Kum Kee
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Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Wooden spoon
- Spatula
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 4 lbs golden potatoes, cut into wedges
- ½ teaspoon baking soda
- Salt, to taste
- ½ cup olive oil
- 1 shallot, sliced
- ½ cup parsley, chopped
- 4 stalks green onions, sliced
- 1 cup Lee Kum Kee Sriracha Mayo Dressing/Spread
- 2 Tbsp. dijon mustard
- 1 Tbsp. rice vinegar
- 1 cup sweet pickle relish
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
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