Lemongrass and Ginger Potato Salad
Ingredients
2 pounds red potatoes, cut into 1-inch pieces
2 tablespoons rice vinegar
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Lemongrass and Ginger Potato Salad
Ingredients
2 pounds red potatoes, cut into 1-inch pieces
2 tablespoons rice vinegar
1 1/2 tablespoons dark sesame oil
4 teaspoons minced peeled fresh lemongrass
1 tablespoon water
2 teaspoons grated peeled fresh ginger
3/4 teaspoon salt
1 jalapeño pepper, minced
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
Preparation
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 mixture; toss gently to combine. Cool completely.
3. Sprinkle potato mixture with green onions and cilantro; toss well to combine.
See More: 15 Whole-Grain Salads
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Reinvent this popular staple by replacing saturated fat with heart-healthy options and slashing sodium without losing flavor.
Americans can definitely agree on one thing: Potatoes are our favorite veggie. Each of us eats about a whopping 130 pounds per year. During the summer months (if not year-round), you can safely bet that loads of potatoes find their way into the ubiquitous potato salad. Honestly, can you have a cookout or picnic without one? Despite regional interpretations, there's really one basic way to make this popular dish. And here, we'll show you how to master the technique and turn out a variety of unique, healthy salads.
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