Scallion Potato Salad
The dressing for this warm potato salad takes an Asian twist with sesame oil and ginger.
Ingredients
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1-1/2 pounds small red-skinned new potatoes, with skin, quartered
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2 teaspoons salt
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1 teaspoon red-pepper flakes
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3 tablespoons Asian sesame oil
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2 tablespoons vegetable oil
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1 teaspoon ground ginger
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1 tablespoon honey mustard
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1/4 cup rice-wine vinegar
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1 tablespoon dark-brown sugar
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Reserved green scallion tops (from Asian Skirt Steak, www.familycircle.com)
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1 sweet red pepper, cored, seeded and cut lengthwise into thin strips
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1 tablespoon toasted sesame seeds
Directions
1.
Combine potatoes, 1-1/2 teaspoons salt, the red-pepper flakes and enough water to cover in medium-size saucepan. Bring to boiling; boil 10 minutes or until fork-tender.
2.
Meanwhile, whisk sesame oil, vegetable oil, ginger, mustard, vinegar and remaining 1/2 teaspoon salt in large serving bowl. Whisk in sugar.
3.
Trim tough ends from reserved scallion tops; slice lengthwise into 2 x 1/4-inch long strips (should be about 1/2 to 2/3 cup). Add scallion and sweet red pepper to dressing in bowl.
4.
Drain potatoes. Add to serving bowl; toss well to combine. Sprinkle with sesame seeds. Serve slightly warm with Asian Skirt Steak (www.familycircle.com. Makes 6 servings.
Nutrition information
Calories 206, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 478 mg, Carbohydrate 20 g, Fiber 3 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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