Lemongrass and Ginger Potato Salad

By Ritamay

Lemongrass is available at Asian specialty markets and in the produce section of some major supermarkets. If you can’t find lemongrass, substitute 1½ t. grated lemon rind and 1 t. fresh lemon juice. Serve this refreshing salad at room temperature or chilled, alongside your favorite grilled meats.

Ingredients

• 2 lbs. red potatoes, cut into 1-in. pieces
• 2 T. rice vinegar
• 1 1/2 T. dark sesame oil
• 4 t. minced peeled fresh lemongrass
• 1 T. water
• 2 t. grated peeled fresh ginger
• 3/4 t. salt
• 1 jalapeno pepper, minced
• 1/3 cup thinly sliced green onions
• 2 T. chopped fresh cilantro

Preparation

Step 1

Place potatoes in a medium saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender. Drain. Combine rice vinegar and the next 6 ingredients (through jalapeno) in a large bowl, stirring well with a whisk. Add potatoes to lemongrass mixture; toss gently to combine. Cool completely. Sprinkle potato mixture with green onions and cilantro; toss well to combine. Yield: 6 servings (serving size: 1½ cups).