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.

Asian Influenced Potato Salad Serves 4

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.

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