Switch up your potato salad routine with this zesty, umami-rich version.
This potato salad gets a punch of flavor from fish sauce, fresh ginger, and zesty lime.
(No one will miss the mayo.)
Photo: Greg DuPree
Shredded red cabbage, cilantro, and scallions marinate with the potatoes before serving for maximum flavor.
Serve alongside a juicy grilled steak, chicken, or miso-glazed salmon.
piece)
1tablespoonplus 1 tsp.
toasted sesame oil
1tablespoonplus 1 tsp.
honey
1tablespoonplus 1 tsp.
Bring to a simmer over medium-high.
Reduce heat to low; simmer until fork-tender, 10 to 12 minutes (avoid overcooking).
Drain and rinse under cold water.
Let cool in colander for 10 minutes.
Slice potatoes in half, or quarter if large.
Toss potatoes, cabbage, cilantro, and scallions with dressing in bowl.
Cover and refrigerate until chilled, at least 30 minutes and up to 12 hours.
Sprinkle with sesame seeds and top with more cilantro and scallions.
