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Crispy Potato Salad with Chiles, Celery and Peanuts

• 2 pounds’ golden potatoes, cut into ½ inch squares
• Kosher salt
• 3 tablespoons vegetable oil
• 2 red chiles (such as serrano or Holland), thinly sliced
• garlic clove, finely grated
• ½ cup unseasoned rice vinegar
• teaspoons light brown sugar
• 1 teaspoon finely grated peeled ginger
• ½ cup unsalted, roasted peanuts, coarsely chopped
• 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.

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