Potato Salad With Asian-style Chili Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Asian | July 1991 | 1 | Servings |
INGREDIENTS
| 2 | lb | Boiling potatoes |
| preferably | ||
| yellow-fleshed | ||
| quartered | ||
| lengthwise and cut | ||
| crosswise into | ||
| 3/4-inch pieces | ||
| 1 | Fresh jalapeno pepper | |
| minced with some of | ||
| the seeds wear | ||
| rubber gloves | ||
| 2 | Garlic cloves, minced | |
| 1 | T | Sugar |
| 1 | T | White-wine vinegar |
| 1 1/2 | T | Fresh lime juice |
| 1 | T | Anchovy paste |
| 1 1/2 | t | Vegetable oil |
| 1/4 | c | Packed fresh coriander |
| chopped fine | ||
| 1/4 | c | Packed fresh mint leaves |
| 2 | Ribs celery, sliced thin | |
| crosswise |
INSTRUCTIONS
In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a small bowl whisk together the jalapeno, the garlic, the sugar, the vinegar, the lime juice, the anchovy paste, the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well. Serves 6. Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1207
Calories From Fat: 259
Total Fat: 30.6g
Cholesterol: 0mg
Sodium: 102.6mg
Potassium: 5562.9mg
Carbohydrates: 246.5g
Fiber: 74.9g
Sugar: 20.6g
Protein: 34.7g