Ingredients for Asian Potato Salad
- 2 pounds Yukon Gold potatoes
- 1 teaspoon salt
- ½ cup mayonnaise
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- Sliced Water Chestnuts (not used in recipe)
- Red Bell Pepper (not used in recipe)
- 1/4 cup chopped green onions
- 1 clove minced garlic
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
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How to Make Asian Potato Salad
- Peel and cube 2 pounds of Yukon Gold potatoes into 1-inch pieces.
- Place the potatoes in a large pot and add enough cold water to cover by about an inch. Add 1 teaspoon of salt.
- Bring to a boil over medium-high heat. Reduce heat to medium and cook for 10-12 minutes, or until fork-tender.
- Drain the potatoes in a colander and rinse under cold water to stop the cooking process. Set aside to cool for 10 minutes.
- While the potatoes are cooling, prepare the dressing: In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, and 1 clove minced garlic.
- Once the potatoes have cooled, cut them into quarters (if necessary) and place them in a large bowl.
- Add the dressing to the potatoes.
- Add 1/4 cup chopped green onions, 1/4 cup chopped cilantro, and 1/4 cup toasted sesame seeds to the potato mixture.
- Stir gently to combine, ensuring all potatoes are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
24g
Fat
7g
Carbs
14g
