Asian Influenced Potato Salad
Here is the third of three potato salad recipes to pack into your picnic basket as a side dish or as a complete meal unto itself:
For each of the recipes, you can peel your potatoes if you like; I prefer skins-on. Place the potatoes in cold water, bring to a boil, and then cook the potatoes at a medium to high simmer until just tender, about 15-20 minutes. Drain and give them a quick three to four-minute cold water bath, then let drain well.
About 10 small red potatoes, quartered or diced and cooked. (see cooking instructions above)
1 cup pea pods, chunky sliced on the diagonal
2 carrots, shredded
½ red bell pepper, seeded and diced small
1 cup shredded red cabbage
1 bunch scallions, trimmed and thinly sliced
1 cup chopped fresh cilantro
For the dressing:
1/2 cup olive oil
¼ cup apple cider vinegar
¼ cup sesame oil
1 Tb grated ginger
1 clove garlic, crushed
¼ cup soy sauce
¼ cup lime juice
Siracha to taste; I used 1 Tb and it was spicy, but I like heat.
Mix all of the salad dressing ingredients together well to emulsify.
In a large bowl, toss all of the ingredients together with the dressing.
