Warm Asian Potato Salad
Experience a delightful twist on traditional potato salad with this Warm Asian Potato Salad, a flavorful fusion that’s perfect for any occasion. Tender baby potatoes are boiled to perfection and paired with vibrant edamame, crisp red bell peppers, and aromatic cilantro for a colorful medley of textures. The star of the dish is the bold, tangy dressing—a harmonious blend of soy sauce, sesame oil, rice vinegar, honey, fresh ginger, and garlic—bringing an irresistible Asian-inspired flair to every bite. Finished with a sprinkle of toasted sesame seeds, this warm and comforting dish is ideal for serving fresh off the stove or at room temperature, making it a versatile side dish that shines at both casual dinners and special gatherings. Keywords: Warm Asian potato salad, Asian-inspired side dish, sesame dressing, quick potato salad recipe, flavorful fusion cuisine.
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Recipe Information
Ingredients
- 900 g Baby potatoes
- 150 g Edamame (shelled)
- 1 large Red bell pepper
- 3 stalks Green onions
- 30 g Fresh cilantro
- 1 tbsp Toasted sesame seeds
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 2 tbsp Rice vinegar
- 2 tsp Honey
- 1 tbsp Fresh ginger
- 2 cloves Garlic
- 0.5 tsp Red chili flakes
- 1 tsp Salt
- 750 ml Water
Instructions
Wash the baby potatoes thoroughly. Cut larger ones in half, leaving smaller ones whole for even cooking.
Bring 750 ml of water to a boil in a large pot. Add the baby potatoes and 1 teaspoon of salt. Boil for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes cook, prepare the dressing. In a small mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and red chili flakes. Set aside.
Cook the edamame according to package instructions (usually steaming or boiling for 2-3 minutes). Drain and allow to cool.
Dice the red bell pepper into small pieces, slice the green onions thinly, and roughly chop the fresh cilantro.
In a large mixing bowl, combine the cooked and slightly warm potatoes, edamame, red bell pepper, green onions, and cilantro.
Pour the prepared dressing over the potato mixture and toss gently to coat everything evenly. Adjust seasoning if necessary, adding more salt or soy sauce to taste.
Transfer the warm salad to a serving dish and garnish with toasted sesame seeds.
Serve immediately for the best flavor, though the salad can also be enjoyed at room temperature.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 30.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5300 mg | 113% | |
*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.
