Hot Shoestring Potato Salad

Forget the cold, mayo-heavy potato salad you’re used to. This version bakes julienned potatoes at high heat until crispy, then tosses them hot with hoisin sauce, rice vinegar, red bell pepper, green onions, and toasted sesame seeds. It’s a warm, crunchy, Asian-inspired take that’s nothing like the picnic standard.

Soaking the potato strips in cold water for 15 minutes removes excess starch so they crisp up in the oven instead of steaming and sticking together. Pat them completely dry before baking. Any surface moisture prevents browning.

The hoisin and rice vinegar dressing goes on while the potatoes are still hot from the oven. The heat helps the thick, sweet hoisin sauce thin out and coat every strip evenly. Serve immediately while the potatoes still have their crunch.

Kitchen Tips

• Cut the potatoes into uniform julienne strips so they cook at the same rate. Thick strips will be soft while thin ones burn.
• Stir every 10 minutes during baking for even browning on all sides.
• A single layer is a must. Overlapping potatoes steam and stay limp.
• Toss gently after adding the dressing. The baked potatoes are crispy but fragile.

Variations

• Add a teaspoon of chili garlic sauce to the dressing for some heat.
• Toss in shredded carrots or snap peas for more color and crunch.
• Use sweet potatoes instead of russets for a sweeter, more colorful version.