Recipe courtesy of Ali Rosen
Potato Salad with Soy Vinaigrette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 198
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 640
- Total: 25 min
- Active: 10 min
Ingredients
1 1/2 pounds small red potatoes or a mix of tricolored potatoes (about 15 to 20 potatoes)
2 tablespoons soy sauce
2 tablespoons fresh lemon juice (about 1/2 a lemon)
2 tablespoons mayonnaise
Kosher salt
1 red bell pepper, diced
1 cup chopped tomato
1/4 cup diced red onion
1/4 cup sliced scallions (about 3 scallions)
1 tablespoon chopped tarragon
Directions
- Add the potatoes to a pot of water and bring to a boil. Cook for 8 to 15 minutes, depending on the size of your potatoes, until they are softened but still with a bit of bite. Strain and run cold water over them to cool.
- Once they are cool, cut them into 1-inch pieces. Whisk together the soy sauce, lemon juice, mayonnaise and salt to taste in a small bowl. Add the potatoes to the peppers, tomatoes, onions, scallions, tarragon and salt to taste and combine with the dressing.