Burmese Potato Salad Recipe

5 from 1 vote

This Burmese potato salad recipe makes a light potato salad with tamarind, green chillies, fried onions, and fragrant mint. Burmese salads are the best salads and this potato salad from Myanmar is no exception. A light kick of heat from the mild green chillies, a little sweetness and sourness from the tamarind juice, crunch from the fried shallots, and the perfume of fresh mint make this one of the best Burmese salads.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Salad, Side Dish

Cuisine: Burmese, Myanmar

Servings:

Calories: 320kcal

Author: Lara Dunston

Equipment

Ingredients

500 g potatoes boiled and diced
4 purple shallots or a red onion roughly chopped
2 long green chillies sliced, deseeded
2 tbsp fresh mint leaves
2 tbsp fried shallots
3 tbsp tamarind juice
4 tbsp sesame oil or peanut oil or olive oil
½ tsp sea salt or to taste
½ tsp cracked black pepper or to taste

Metric - US Customary

Instructions

Just before serving, in a mixing bowl combine the diced boiled potatoes, chopped purple shallots (or red onion), slices of long green chillies, and half the fresh mint leaves, and half the fried shallots.
To a glass jar (with lid), add the tamarind juice, peanut oil or olive oil, sea salt, and cracked black pepper, screw the lid on and shake well, then pour the dressing over the salad ingredients and stir gently to combine well.
Transfer to a serving plate or salad bowl, garnish with the remaining mint leaves and crunchy fried shallots, and serve.
This salad is the perfect accompaniment to a classic Burmese curry or Indian-style Burmese curry, coconut rice, a relish, and more salads. You can never have enough Burmese salads.

Nutrition