3 Ingredient Recipe: Scallion and Ginger Potato Salad
I love potato salad. It's something I've made many times to bring to potlucks and I always found myself making the recipe more and more elaborate: ham and capers and artichokes. Yes, they were tasty but at some point you can barely see the potatoes at all drowning under layers of smoked gouda and bacon.
Here's a simple version of potato salad that uses both sauteed scallions and raw, bright citrusy ginger and nutty sesame oil. I used a blend of Szechuan and black pepper corns, but just black pepper works nicely.
For a refresher on the rules of my 10 day, 3 ingredient challenge, check out the first post.
- 3 cups quartered red potatoes (or other waxy potato)
- 1 bunch of scallions
- 1 nob of ginger
What to do with it...
- Bring potatoes to a gentle boil and cook for approx. 20 mins, or until they can be pierced with a knife, but before skins start to loosen
- Drain and place into large bowl to cool
- While the potatoes cook, chop white & green portion of scallions finely, keeping separate
- Heat a small saute pan with enough sesame oil to coat generously and add white portion scallions
- Saute on medium-low until golden, about 11 mins
- Add sauteed scallions and raw green scallions to potatoes
- Grate in about a tablespoon of fresh ginger (a microplane grater works well for this)
- Add salt and pepper to taste and more sesame oil if desired
Just 5 more days left!