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.

Ingredients:

• 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

DO:

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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