2 tablespoons minced fresh ginger (from a 2-in. piece)
1 tablespoon plus 1 tsp. toasted sesame oil
1 tablespoon plus 1 tsp. honey
1 tablespoon plus 1 tsp. fish sauce
2 teaspoons Asian chili-garlic sauce, such as sambal oelek (optional)
1 teaspoon kosher salt, plus more for cooking potatoes
4 cups shredded red cabbage (from 1 head)
¾ cup chopped fresh cilantro, plus more for serving
4 scallions, thinly sliced (about 1/2 cup), plus more for serving
3 tablespoons toasted white and/or black sesame seeds
Step 1 Place potatoes in a large pot and cover with cold, salted water. 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.
Step 2 Meanwhile, whisk soy sauce, lime juice, ginger, sesame oil, honey, fish sauce, chili-garlic sauce (if using), and salt in a large bowl.
Step 3 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.
I served this with a grilled Strip Steak. I can’t wait to make it again!
Cut off tough ends of asparagus and then slice asparagus into one inch pieces.
Slice potatoes in quarters and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until almost fork tender. Add asparagus and cook for 1-2 minutes more.
Prepare vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic and black pepper. Add onion, parsley, walnuts, tomatoes, and peppers.
Drain the potatoes and asparagus when ready, add to a bowl, add the vinaigrette to the warm potatoes and asparagus. Toss to coat the potatoes.
We served this with Grilled Shetland Salmon. The Shrimp Cocktail we had while watching The Belmont Stakes.
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This is so simple to prepare and it is simply delicious!
Quoting food writer and cookbook author–and staff reporter for the New York Times Food section, Melissa Clark:
“This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.”
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. (I have always cut the potatoes before boiling.)
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.