Warm Asian Potato Salad
photo by JustJanS
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
6 sides
- Serves:
- 6
ingredients
- 1 1⁄2 lbs fingerling potatoes
- 1 1⁄4 teaspoons salt
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 small red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1⁄2 jalapeno pepper, seeded and minced
- 1⁄2 cup cilantro leaf, loosed packed and coarsely chopped
directions
- Bring potatoes to a boil over high heat with 1 tsp salt added to water.
- Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain.
- In a serving bowl, whisk vinegar, olive oil, sesame oil and remaining ¼ teaspoons salt.
- Stir in red pepper, green onion, jalapeño, and cilantro.
- When potatoes are cool enough to handle, cut each lengthwise in half.
- Add potatoes to bowl with dressing and toss to coat.
- Serve warm or at room temperature.
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Reviews
-
I used some leftover Yukon gold potatoes that I had cooked up. This is quick and easy to prepare. I was surprised to see both jalapeno peppers and cilantro in an Asian dish, but it did create a nice flavor. I served it with Asian baby back ribs and corn on the cob for a wonderful dinner. Thanks for posting. :)