Asian-Style Potato Salad
Potato salad with fresh cilantro and mint dressed in a spicy Asian-style dressing.
2 pounds boiling potatoes, cut into 3/4-inch dice
1 fresh jalapeño pepper, minced
2 small garlic cloves, finely minced
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
1 1/2 tablespoons fresh lime juice
1 teaspoon fish sauce*
1 1/2 teaspoons vegetable oil
Salt and freshly ground pepper to taste
1/4 cup packed fresh cilantro leaves, chopped fine
1/4 cup packed fresh mint leaves, chopped fine
2 celery ribs, sliced thin
- In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature.
- In a small bowl whisk together the jalapeño, garlic, sugar, vinegar, lime juice, fish sauce, oil, salt and pepper to taste. Let the dressing stand at room temperature for 30 minutes.
- Add the dressing to the potatoes along with the cilantro, mint, and celery. Toss gently to combine.
Makes 6 servings.
*Available in the Asian Foods section of most supermarkets and specialty stores.