Fusion Potato Salad
Elevate your classic side dish game with this vibrant Fusion Potato Salad—a recipe that brings together creamy Yukon Gold potatoes with an irresistible mix of global flavors. Featuring a tangy, umami-packed dressing made with soy sauce, rice vinegar, sesame oil, and a touch of honey, this dish is as enticing as it is unique. Fresh cilantro, green onions, and roasted red peppers add bursts of color and freshness, while optional black sesame seeds and crushed red pepper flakes give it a dynamic final touch. Perfect as a chilled side dish for any gathering or a light, flavorful main course, this Fusion Potato Salad is the ideal combination of comfort and creativity. Ready in just 35 minutes, it’s an easy must-try for anyone looking to mingle worldly flavors with traditional potato salad.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 0.5 cups Mayonnaise
- 0.25 cups Greek yogurt
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoons Sesame oil
- 1 tablespoons Honey
- 1 teaspoons Dijon mustard
- 0.25 cups Cilantro, chopped
- 3 stalks Green onions, sliced thin
- 0.5 cups Roasted red peppers, diced
- 1 tablespoons Black sesame seeds (optional)
- 0.5 teaspoons Crushed red pepper flakes (optional, for heat)
Instructions
Wash and peel the Yukon Gold potatoes, then cut them into bite-sized chunks (approximately 1-inch cubes).
Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the potatoes to the boiling water and cook for 12–15 minutes, or until they are fork-tender but not falling apart.
While the potatoes cook, prepare the dressing. In a medium bowl, whisk together mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, and Dijon mustard until smooth and creamy.
Once the potatoes are cooked, drain them and spread them on a baking sheet to cool slightly for 10 minutes. This allows excess moisture to evaporate.
In a large bowl, combine the cooled potatoes with the chopped cilantro, sliced green onions, diced roasted red peppers, and the prepared dressing. Gently toss to ensure everything is evenly coated.
For added texture and flavor, sprinkle the potato salad with black sesame seeds and a pinch of crushed red pepper flakes, if desired.
Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature, and enjoy your Fusion Potato Salad as a side dish or a light main course.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6662 mg | 290% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 31.8 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4536 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
