Chinese Potato Salad
2 min readThis is an excellent accompaniment to Sichuan Grilled Portobello Mushroom Burger with Quick Spicy Hoisin Sauce (page 140). Dijon mustard can be substituted for the hot Chinese variety, if desired.
MAKES 6 SERVINGS
1 1⁄2 pounds boiling potatoes, peeled, cut into 1-inch pieces
3 tablespoons low-sodium vegetable broth
1 1⁄2 tablespoons canola oil
1 tablespoon plain rice vinegar
1 tablespoon reduced-sodium soy sauce
1⁄2 tablespoon toasted (dark) sesame oil
1⁄2 to 1 teaspoon extra-hot Chinese mustard
Pinch cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
1⁄2 medium red bell pepper (about 3 ounces), chopped
1⁄2 medium green bell pepper (about 3 ounces), chopped
4 scallions, white and green parts, thinly sliced
1⁄2 cup chopped celery
2 tablespoons chopped fresh cilantro
In a medium stockpot, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat slightly and boil until potatoes are tender but not mushy, 12 to 15 minutes. Drain and let cool until slightly warm, 10 to 15 minutes.
Meanwhile, in a small bowl, whisk together the broth, canola oil, vinegar, soy sauce, sesame oil, mustard, cayenne (if using), salt, and black pepper until thoroughly blended. In a large bowl, combine the warm potatoes with the bell pepper, scallions, celery, and cilantro. Add the dressing, tossing gently yet thoroughly to combine. Let stand about 15 minutes at room temperature to let the flavors blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.
{PER SERVING} Calories 124 • Protein 3g • Total Fat 5g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 19g • Dietary Fiber 3g • Sodium 138mg
