This potato salad is inspired by the Emerald Kale Salad from Hillstone Restaurant. We have made a copy-cat version of that salad at least 20 times in the last year and thought it would be a really unique, refreshing and flavorful potato salad. And we were right. It was delicious and we've never had a potato salad quiet like this one before.
HERBY POTATO SALAD:
Sesame Mustard Vinaigrette:
1 Lime juiced
1 tsp Rice Vinegar
2 tsp Dijon Mustard
1 Tbsp Maple Syrup
1/3 cup Sesame Oil
1 tsp Sea Salt
1/2 Tsp Ground Black Pepper
1 pinch Crushed Red Pepper Flakes
Add everything to a small bowl, mix well until combined. Set aside.
Potato Salad:
1 1/2 cup thinly sliced red radish, cut into half moons
1/2 cup chopped mint leaves
1/2 cup chopped cilantro leaves and stems
4-5 thinly sliced green onions
1/4 freshly grated parmesan cheese
1 lb thinly sliced baby red potatoes
Prep all ingredients as stated above.
Add potatoes to a pot of salted water, bring to a boil, lower to a simmer and cook for 5-8 minutes until potatoes are fork tender. Remove from the water and pat dry with a paper towel. Then add the potatoes, radish, mint, cilantro, green onions, cheese and dressing into a large bowl. Mix well to combine and enjoy.
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