Lemongrass and Ginger Potato Salad

Lemongrass and Ginger Potato SaladRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr


6 servings (serving size: 1 1/2 cups)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 32 Minutes

Nutritional Information

Calories 151
Fat 3.7 g
Satfat 0.6 g
Monofat 1.4 g
Polyfat 1.5 g
Protein 3.2 g
Carbohydrate 27.7 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 306 mg
Calcium 28 mg


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


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.