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Potato Seaweed Salad
Ready Time: 25min
Prep Time: 10min
Cook Time: 15min
A yummy and filling potato seaweed salad dressed in freshly prepared Asian style vinaigrette made with soy sauce and toasted sesame seeds.
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
2 teaspoons garlic, grated
1 teaspoon ginger, grated
2 Tablespoons toasted sesame seeds
1 cup scallions ,chopped
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.
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.
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