Ginger Sesame Potato Salad
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.
Salad, Side Dish
healthy potato salad, potato salad no mayo, summer side dish
lower-sodium soy sauce
fresh lime juice
minced fresh ginger
plus 1 tsp. toasted sesame oil
plus 1 tsp. honey
baby new potatoes
shredded red cabbage
from 1 head
chopped fresh cilantro
plus more for serving
thinly sliced (about 1/2 cup), plus more for serving
toasted sesame seeds
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.
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.
Transfer any leftovers to an airtight container and refrigerate for up to 3 days.