A yummy and filling potato seaweed salad dressed in freshly prepared Asian style vinaigrette made with soy sauce and toasted sesame seeds.
Ingredients
2 lb yellow potatoes, cut into cubes with skin
1 cup dried green algae/seaweed
1 red onion ,thinly sliced
1/4 teaspoon salt
1/4 cup low sodium soy sauce
6 Tablespoon rice wine vinegar
1/2 cup sesame oil
1Tablespoon sugar
2 teaspoons garlic, grated
1 teaspoon ginger, grated
2 Tablespoons toasted sesame seeds
1 cup scallions ,chopped
Preparation
Prep Time: 10min | Cook Time: 15min
In a saucepan add potato cubes and just enough water to cover them. Sprinkle some salt and bring it to a boil and cook covered until potatoes are fork tender.
Once potatoes are done add dried seaweed into the same pan and let it sit for about 5 minutes.
Drain the excess water from potato and seaweeds and set them aside.
In another bowl whisk together soy sauce, vinegar, sugar ginger and garlic.
Add in sesame oil and whisk again until frothy.
Stir in sesame seeds and scallions. Refrigerate until use.
Once ready to eat toss the potato and seaweed with the soy sauce dressing. Top it up with red onion slices and some more scallion greens. Serve immediately.
Notes
Make sure to cook potatoes thoroughly until fork tender.
Make sure not to use too much salt while cooking the potatoes as soy sauce and seaweed both contains salt.
Nutrition
Calories332
Fat29.2g
Sodium685mg
Carbohydrates10.6g
Fiber2g
Protein2.5g
Potassium171mg
Sugar5.1g
Reviews
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
