Scallion Potato Salad

The dressing for this warm potato salad takes an Asian twist with sesame oil and ginger.

Scallion Potato Salad
Servings: 6 Prep 15 mins Cook 15 mins


  • 1 1/2 pounds small red-skinned new potatoes, with skin, quartered
  • 2 teaspoons salt
  • 1 teaspoon red-pepper flakes
  • 3 tablespoons Asian sesame oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground ginger
  • 1 tablespoon honey mustard
  • 1/4 cup rice-wine vinegar
  • 1 tablespoon dark-brown sugar
  • Green scallion tops
  • 1 sweet red pepper, cored, seeded and cut lengthwise into thin strips
  • 1 tablespoon toasted sesame seeds

Make It

1. Combine potatoes, 1-1/2 teaspoons salt, the red-pepper flakes and enough water to cover in medium-size saucepan. Bring to boiling; boil 10 minutes or until fork-tender.

2. Meanwhile, whisk sesame oil, vegetable oil, ginger, mustard, vinegar and remaining 1/2 teaspoon salt in large serving bowl. Whisk in sugar.

3. Trim tough ends from reserved scallion tops; slice lengthwise into 2 x 1/4-inch long strips (should be about 1/2 to 2/3 cup). Add scallion and sweet red pepper to dressing in bowl.

4. Drain potatoes. Add to serving bowl; toss well to combine. Sprinkle with sesame seeds. Serve slightly warm. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 206, Fat, total (g): 13, chol. (mg): , sat. fat (g): 1, carb. (g): 20, fiber (g): 3, pro. (g): 4, sodium (mg): 478, Percent Daily Values are based on a 2,000 calorie diet.