Marianne’s Gingery Lemongrass Potato Salad


My girlfriend, Marianne, has made this potato salad for me a couple of times and I’m always so pleasantly surprised of it’s lightness.  I have never been a fan of mustard/mayonnaise potato salad.  Omitting the mayo and mustard and instead using rice vinegar and sesame oil lightens this traditionally nap-inducing side dish.  Adding lemongrass and ginger gives it an exotic upgrade.  Marianne was nice enough to share her recipe.


  • 2 lbs red potatoes, cut into 1/2″ pieces
  • 3 tablespoons rice vinegar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon water
  • 4 teaspoons peeled, minced lemongrass
  • 2 teaspoons peeled, grated fresh ginger
  • 1 jalapeño pepper, de-seeded and minced
  • 3/4 teaspoon salt
  • 1/3 cup diced chives
  • 2 tablespoons torn, fresh cilantro


Clean potatoes, leaving skin on, and place in large saucepan.  Fill pan with cold water until potatoes are covered.  Bring to a boil, reduce heat and simmer for 12 minutes or until potatoes are fork tender.

Combine all above ingredients, EXCEPT the cilantro and chives, in a large bowl, whisking well to incorporate all.  Add potatoes to whisked mixture and toss gently to combine.  Cover and refrigerate for at least 1 hour before serving.

When ready to serve, garnish with cilantro and chives.  Collect accolades.
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  1. Egads.  I’ll be the size of a horse if I keep attempting your recipes. Good job M.  I always look forward to receiving these. L

    Sent from Samsung Mobile

  2. dang girl…. you can cook! or the pics just look good. 🙂

    I bought an Iphone 5 today. finally keeping up with the Joneses! LOL. Next is a new telly. I hope my sales continue!


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