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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: healthy potato salad, potato salad no mayo, summer side dish
Servings: 4 servings



  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons fresh lime juice 1-2 limes
  • 1 tablespoons minced fresh ginger 1-in. piece
  • 1 teaspoon plus 1 tsp. toasted sesame oil
  • 1 1/2 teaspoon plus 1 tsp. honey
  • 1 1/2 teaspoon fish sauce
  • 1 teaspoons chili-garlic sauce
  • 1 teaspoon kosher salt


  • 1 pounds baby new potatoes
  • 1 teaspoon kosher salt
  • 1 cups shredded red cabbage from 1 head
  • 1/4 cup chopped fresh cilantro plus more for serving
  • 1 scallions thinly sliced (about 1/2 cup), plus more for serving
  • 1 tablespoons 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.