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Lemongrass and Ginger Potato Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total time 32 mins
Yield 6 servings (serving size: 1 1/2 cups)

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

Nutrition 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

How to Make It

  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.