Lemongrass and Ginger Potato Salad
Borrowing the flavors of South Asia, this fusion-inspired potato salad marries vibrant herbs and spices like lemon grass, ginger, cilantro, and chives with the earthiness of red-skin potatoes. A rice vinegar and sesame oil dressing makes this potato salad an upscale accompaniment to chicken sate, beef kebabs, or grilled shrimp.
Ingredients
- 2 pounds red potatoes, cut into 1-inch pieces
- 2 tablespoons rice vinegar
- 1 ½ tablespoons sesame oil
- 4 teaspoons minced lemongrass
- 1 tablespoon water
- 2 teaspoons grated peeled fresh ginger
- ¾ teaspoon salt
- 1 jalapeno pepper, minced
- ½ cup chopped chives
- 2 tablespoons cilantro leaves, chopped
Instructions
- 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.
- Combine rice vinegar, sesame oil, lemongrass, water, ginger, salt and jalapeno in a large bowl, stirring well with a whisk.
- Add potatoes to lemongrass mixture, toss gently to combine. Cool completely.
- Sprinkle potato mixture with chives and cilantro. Toss well to combine.
Quick Notes
If your grocery store does not have lemongrass, check at an Asian specialty market.
Time: 40 minutes
Servings: 6
