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
Dressing
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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