Tangy and Spicy Asian Potato Salad

I must admit: I have a love-hate relationship with potato salad. My mom makes the best red-white-and-bleu potato salad with new white and red potatoes and you guessed it-- homemade bleu cheese dressing. But when it comes to the standard bright yellow deli section version, I won't go near it.

So this week, along side tuna burgers from a back issue of Food & Wine, I made this tangy and slightly spicy Asian potato salad to go along with another the fusion-themed summer staple—the burger. Because for me, nothing says Summer than a burger and potato salad.

I like to think this Japanese- fusion; Asian inspired potato salad is the best of both worlds. Tangy and spicy with now familiar spiced flavors of your favorite sushi restaurant without the hopefully "too-fancy flavors" that would scare away deli-section purists. And it's brightly colored; so maybe that will evoke fond memories of the yellow mush version.

But with all seriousness, this is a delicious side for any meal: such as the grilled tuna burgers and edamame I served it with, or as a dish to take your nest summer barbecue or picnic. Either way, be adventurous and give this a try…

Tangy and Spicy Asian Potato Salad 

Makes 4-5 side servings

Ingredients:

5-6 medium red potatoes or 10-12 small new potatoes, washed and cut into 2 inch chunks (don't peel, rather cut away rough bits with a knife or grater.)

¾-1 cup mayonnaise (depending on how creamy you like it)

2-3 tablespoons sriracha (adjust for preferred spiciness)

1 tablespoon Chinese mustard or Colman’s spicy English mustard

2-3 tbsp. finely minced fresh ginger

2 garlic cloves, finely minced

1/4 cup chopped cilantro

1/2 cup finely chopped shallots or green onions

1 tsp. garlic powder

1 tbsp. soy sauce

2 tsp. freshly ground black pepper

2 tbsp. toasted sesame oil

Directions:

Bring 3 quarts of salted cold water and raw potatoes to boil in pot. Boil for 20 minutes or until potatoes are easily pierced with a fork. Immediately drain, rinsing with only a little cold water.

Meanwhile add all other ingredients except shallots and 1/2 of the cilantro into a small bowl, whisking together. Set aside.

When potatoes are finished, pour half of the dressing over the potatoes and gently coat the potatoes in the dressing with a wooden spoon. Try not to crush potatoes as best as possible.

Be sure to coat potatoes while still hot, allowing them to soak up the dressing.

Once dressed, allow potato salad to cool or for best results, make a day ahead and refrigerate overnight.

Add the rest of shallots and cilantro and adjust seasoning to taste.

If you like the flavors of a fancy chef special sushi roll, you'll love this potato salad:

Too spicy or not as creamy as you would like? Add a little more mayonnaise to taste.

Not spicy enough? Add some more sriracha, Chinese mustard and fresh ginger

Need more tang? Another splash of soy sauce or sriracha should do the trick.

As always, enjoy.

Love,

The College Cuisiner