Lemongrass and Ginger Potato Salad

Lemongrass and Ginger Potato Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 2 pounds red potatoes, cut into 1-inch pieces
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons grated peeled fresh ginger
  • 4 teaspoons minced peeled fresh lemongrass
  • 2 pounds red potatoes, cut into 1-inch pieces
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon water
  • + 13 more ingredients
    • 1 ½ tablespoons dark sesame oil
    • ¾ teaspoon salt
    • 2 tablespoons rice vinegar
    • 1 jalapeño pepper, minced
    • 4 teaspoons minced peeled fresh lemongrass
    • 2 tablespoons chopped fresh cilantro
    • 2 teaspoons grated peeled fresh ginger
    • ¾ teaspoon salt
    • 1 jalapeño pepper, minced
    • 2 tablespoons rice vinegar
    • 1/3 cup thinly sliced green onions
    • 1 tablespoon water
    • 1 ½ tablespoons dark sesame oil

1. Place potatoes in a medium saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender. Drain. 2. Combine rice vinegar and the next 6 ingredients (through jalapeño) in a large bowl, stirring well with a whisk. Add potatoes to lemongrass...

View full recipe at My Recipes

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