Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.
- 2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick
- Kosher salt
- 3 tablespoons vegetable oil
- 2 red chiles (such as serrano or Holland), thinly sliced
- 1 garlic clove, finely grated
- ½ cup unseasoned rice vinegar
- 2 teaspoons light brown sugar
- 1 teaspoon finely grated peeled ginger
- ½ cup unsalted, roasted peanuts, coarsely chopped
- 2 celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves
- 1 cup coarsely chopped cilantro
- ½ cup torn mint leaves
Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.
Heat oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.
Meanwhile, bring chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes.
Toss potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.
Do Ahead: Potatoes can be boiled 1 day ahead; cover and chill.