Lemongrass and Ginger Potato Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield: 6 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 3.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.2g
  • Carbohydrate: 27.7g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 306mg
  • Calcium: 28mg

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. 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. 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. 3. Sprinkle potato mixture with green onions and cilantro; toss well to combine.
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