Lemongrass and Ginger Potato Salad

2 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total Time
32 Mins
Yield
6 servings (serving size: 1 1/2 cups)
June 2010
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

Jessica7777's Review

evemarie
June 26, 2014
N/A

evemarie's Review

Jessica7777
September 06, 2010
I have made this several times. In my opinion, the flavors are a bit mild, so I generally increase all of the dressing ingredients by 1.5, except for the sesame oil and jalapeno. The flavors are unique and delicious, though, and the salad holds up very well. Recommended!