Spicy Chinese Potato Salad |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I saw a recipe like this on another web site. There were two ingredients I did not like...so by the time I changed that, I was also changing other things and came up with this....a potato salad WITHOUT the white stuff! UPDATE: My thanks to Susie D for reviewing recipe and for her honesty about the oil. It was not oily when I put it together and perhaps that was due to mixing while the potatoes were still very warm, thus absorbing the oil. Ingredients:
1/4 cup peanut oil |
4 teaspoons rice vinegar |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
1/2-1 teaspoon fresh garlic, fine mince |
1/4 teaspoon cayenne pepper |
1/8-1/4 teaspoon white pepper |
4 medium potatoes, peeled and cut into 1-inch pieces |
1/2 red bell pepper, chopped |
1/2 yellow bell pepper, chopped |
2 tablespoons fresh parsley, chopped |
1/2 cup green onion, thin slice |
Directions:
1. Combine first seven ingredients in blender.
2. Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
3. Drain well. Combine with peppers, onion and parsley in large bowl.
4. Add blended dressing and toss gently. Add salt to taste.
5. Cover and chill.
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