| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Side, Dishes | 4 | Servings | |
INGREDIENTS
| 3 | c | Cubed red potatoes — skin |
| Intact | ||
| 3/4 | c | Minced red bell pepper |
| 1/2 | c | Minced celery |
| 1/4 | c | Finely chopped green onions |
| 1/4 | c | Rice wine vinegar |
| 2 | tb | Dark sesame oil |
| 1 | ts | Grated gingerroot |
| 1 | ts | Honey |
| 1 | tb | Lemon juice |
| 1 | tb | Hoisin sauce |
| 1/4 | ts | Cayenne pepper — or more to |
| Taste |
INSTRUCTIONS
1. In a large pot over medium-high heat, cook potatoes until tender (about 20 minutes). Drain and chill for 20 minutes. 2. In a salad bowl combine red bell pepper, celery, green onions, vinegar, oil, gingerroot, honey, lemon juice, hoisin sauce, and cayenne. Add chilled potatoes and toss well. Cover with plastic wrap and set aside to marinate at room temperature for 20 minutes more. Serve at room temperature. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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