Serves 6-8 as a side dish
After travelling round Sichuan I came back with a craving for the unmistakable flavours of the hundreds of varieties of crispy chilli you get there. I know mayonnaise and yoghurt is about as far away from Sichuan cooking as it gets but hay it works.
Ingredients
- 500 grams | 1 lb cooked salad potatoes
- 50 ml | ¼ cup mayonnaise
- 50 ml | ¼ cup set plain yoghurt
- 1 teaspoon crispy chilli in oil*
- ¼ teaspoon ground timur **
- Juice of half a lime
- Salt to taste
Method
Mix the mayonnaise, yoghurt, chilli, timur, and lime juice together in a bowl. Cut the potatoes into bite-size pieces and add them to the mayonnaise dressing stir well, taste and add salt to taste. Serve immediately this salad is best fresh but it will keep for a day or 2 in the fridge, you may need to add a little bit more mayonnaise and yoghurt to refresh the salad before serving.
*Crispy chilli in oil is a Chinese condiment if you don’t have any then, for this recipe, you can make a quick version. Place 1 teaspoon dried crushed chillies, 1 star anise, and ½ a thinly sliced clove of garlic in a heat proof dish. Heat 2 tablespoons of vegetable oil to medium hot, once the oil is medium hot pour it over the chillies. When the oil and chilli stops sizzling remove the star anise and add 1 teaspoon dark soy sauce and stir well, allow the chilli oil to cool before you use it.
**If you don’t have timur you can use Sichuan or black pepper.