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

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.

Ratings & Reviews

Jessica7777's Review

June 26, 2014

evemarie's Review

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!