This Ginger Sesame Potato Salad is unlike any other you’ve ever had! Instead of mayo, it’s dressed in a gingery Asian-inspired vinaigrette and tossed with crunchy red cabbage for contrasting textures.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: healthy potato salad, potato salad no mayo, summer side dish
Servings: 4servings
Ingredients
Dressing:
2tablespoonslower-sodium soy sauce
2tablespoonsfresh lime juice1-2 limes
1tablespoonsminced fresh ginger1-in. piece
1teaspoonplus 1 tsp. toasted sesame oil
1 1/2teaspoonplus 1 tsp. honey
1 1/2teaspoonfish sauce
1teaspoonschili-garlic sauce
1teaspoonkosher salt
Salad:
1poundsbaby new potatoes
1teaspoonkosher salt
1cupsshredded red cabbagefrom 1 head
1/4cupchopped fresh cilantroplus more for serving
1scallionsthinly sliced (about 1/2 cup), plus more for serving
1tablespoonstoasted sesame seeds
Instructions
Bring a pot of cold water to a low boil, over medium-high heat. Lower heat if water boils rapidly.
Add salt and potatoes. Cook at a low boil for 10-12 minutes, or until you can easily pierce the potato with a fork.
Drain potatoes, run cold water over to stop cooking. You can even throw in some ice cubes to cool them down quicker.
Cut potatoes in half or quarters depending on size of potatoes. You want the cut pieces to bite size.
Dressing:
Whisk soy sauce, lime juice, ginger, sesame oil, honey, fish sauce, chili-garlic sauce and salt in a large bowl.
Toss potatoes, cabbage, cilantro, and scallions with dressing in a bowl.
Cover and refrigerate until chilled, at least 30 minutes and up to 12 hours.
When ready to serve, sprinkle with sesame seeds, more cilantro and scallions if desired.
Notes
Transfer any leftovers to an airtight container and refrigerate for up to 3 days.