Wednesday, July 1, 2015

Potato, Cucumber, and Heirloom Tomato Salad

Are you ready for the cookout to celebrate July 4th this weekend with friends and family?    If you are a host, what are you grilling?  If you are a guest, what are you bringing?   Either you are a host or guest, I hope you have a wonderful time.   Today I have a new version of a potato salad with no mayo added but the kick of some spicy with Asian twist for you to try.  The salad has a few ingredients with heirloom tomato I got from Trader Joe’s another day plus cucumber which are perfect for summer grilling.  And the dressing is the combination of fish sauce, rice vinegar, garlic, lime juice, and Chinese chili sauce.  This simple and easy with a little heat version of potato salad works well with just about anything that comes off the grill.   I used mini golden potato because I thought they were so cute.  But you can use your favorite kind of potato that you like to eat.  I cooked my potato first and peeled them later which I found it easier to do that. But to peel or not to peel the potato, you decide.  This salad can be made hours ahead of time as it will get better if you let it socializes with the dressing.

So, if you are tired of the creamy version of potato salad, I hope you try this one for the sake of summer grilling. 

What you need: Can be served 4
1 1/2 lbs. mini golden potato, well scrubbed (peeled or not up to you. I did)
1 large cucumber, peeled, seeded, quartered, and cut into bite size
1/2 cup heirloom cherry tomato, halved
1/2 cup sweet red onion, thinly sliced
1/2 cup parsley, chopped
1 tbsp. Chinese hot sauce
1/3 cup rice vinegar
2 tbsp. fresh lime juice
1 tbsp. fish sauce
1 tbsp. sugar
1 tbsp. garlic, finely minced
: whisk all the ingredients until the sugar is dissolved and set it aside.

1. Cook the mini potato in full boiling water for 8-10 minutes, rinse, and let cool.
2. In a large bowl, combine potato, cucumber, tomato, red onion, and parsley.
3. Pour over with the dressing and toss well
4. Let the salad mingle  for at least 30 minutes before serving

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