Warm Asian Potato Salad with Sesame & Fresh Chile Dressing
Try this Warm Asian Potato Salad with Sesame & Fresh Chile Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper
- for the dressing
- 2 tablespoons olive oil
- 1 teaspoon grated fresh ginger
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon dark sesame oil
- 4 russet potatoes (or 8 red potatoes) scrubbed
- 1 clove garlic very finely minced (i like using a garlic s
- 1 tablespoon roasted sesame seeds
- minced fresh chile pepper (amount up to you)
- Carbohydrate 0.108965 g
- Cholesterol 0 mg
- Fat 3.94541666696433 g
- Fiber 0.01 g
- Protein 0.01208 g
- Saturated Fat 0.547501666703261 g
- Serving Size 1 1 Serving (13g)
- Sodium 19.1486432291956 mg
- Sugar 0.098965 g
- Trans Fat 0.117523333321942 g
- Calories 37 calories
1. Preheat oven to 400F. Cut each potato in 8 wedges (if using red potatoes, you can either quarter or halve). Place on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15 minutes, then shake pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done. 2. In a large serving bowl, whisk together the dressing ingredients. 3. When the potatoes are done, toss with the dressing and serve immediately.
