Scallion Potato Salad

Scallion Potato Salad
The dressing for this warm potato salad takes an Asian twist with sesame oil and ginger.
Makes 6
Prep 15 m
Cook 15 m



  1. 1 of 4 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. 2 of 4 Meanwhile, whisk sesame oil, vegetable oil, ginger, mustard, vinegar and remaining 1/2 teaspoon salt in large serving bowl. Whisk in sugar.
  3. 3 of 4 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. 4 of 4 Drain potatoes. Add to serving bowl; toss well to combine. Sprinkle with sesame seeds. Serve slightly warm. Makes 6 servings.
Nutrition Information for Scallion Potato Salad
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 20 g carb., 13 g Fat, total, 0 mg chol., 206 kcal cal., 4 g pro., 478 mg sodium, 3 g fiber