Dan Dan Potato Salad

Imagine your all time favourite noodle dish, but in potato salad form. It's going to be great.

Done in 30 minutes

Serves 4

Dish by Hugh Woodward

Ingredients

Dressing:

1 tbspSichuan peppercorns

200mlchicken stock

2 tbspchinkiang vinegar

1 tbsp (plus more to taste)dark soy sauce

1 tbsphoney

3 tbspsmooth peanut butter (or tahini)

2 tbsp (or more if you like it HOT)chilli oil

Salad:

3chicken thighs

1 tbspflaked sea salt

1 kgcooked salad potatoes

6chopped scallions

6 or so stemstender stem broccoli, cooked

big handfulroasted peanuts

some morechilli oil

a sprinkletoasted black sesame seeds

This is one of those dishes you'll be dreaming about for days afterwards. Succulent chicken, pillowy potatoes, a rich spicy dressing and loads of vegetables. We've taken inspiration from Dan Dan noodles here, which is a Sichuan Chinese dish using a hot sesame sauce. Turns out it works just as well with potatoes – thank us later.

Method

Whisk all the ingredients for the dressing together. Feel free to tweak each component to suit your tastebuds. We found blitzing everything apart from the chilli oil then drizzling it on last gave that sexy split sauce effect and made it taste more creamy.

In an oiled skillet, pan fry the chicken thighs skin side down until crisp and golden. Season with salt and flip, cooking them until cooked through. Shred.

Toss everything together. Drizzle with more chilli oil and sprinkle with sesame seeds.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.