Wednesday, June 2, 2010

Lemongrass and Ginger Potato Salad

Although I like potato salad, it isn't the first side I go for at a cookout, partly because the mayonnaise base is so heavy. This potato salad is dominated by the flavor of the potatoes, instead of the heavy mayonnaise flavor that dominates so many potato salads. As per usual, I got my potatoes and green onions at the farmer's market and this dish does them justice.

Lemongrass and Ginger Potato Salad
from Cooking Light, June 2010

yields 6 servings, about 1.5 c. each

If you can't find lemongrass, substitute 1.5 t. grated lemon rind and 1 t. fresh lemon juice.

2 lbs. red potatoes, cut into 1-inch pieces
2 T. rice vinegar
1.5 T. dark sesame oil
4 t. minced peeled fresh lemongrass
1 T. water
2 t. grated peeled fresh ginger
3/4 t. salt
1 jalapeno pepper, minced
1/3 c. thinly sliced green onions
2 T. 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 jalapeno) 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.

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