Oriental potato salad with soy dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Honey |
| 1½ | pounds | New Potatoes |
| 1 | cup | Bean Sprouts |
| 1 | cup | Sliced Mushrooms |
| 1 | Stalk Celery; Diced | |
| 1 | Scallion; Chopped | |
| ¼ | cup | Parsley; Chopped |
| ¼ | cup | Safflower Oil |
| 2 | tablespoons | Rice Vinegar |
| 1 | tablespoon | Soy Sauce |
| 1 | tablespoon | Water |
| ¼ | teaspoon | Ginger Powder |
| 1 | dash | Garlic Powder |
Directions
DRESSING
Fill half a large pot with water; add honey. Place over high heat and bring to a boil. Meanwhile, scrub potatoes and cut into large cubes or thick slices. Simmer potatoes until just tender, about 8 minutes. Drain. While potatoes are cooking, prepare other salad ingredients. Set aside. In a small bowl, whisk together the dressing ingredients. IN a large bowl, toss vegetables with warm potatoes. Pour on dressing and toss again. Garnish with toasted sesame seeds and fresh watercress. Serve warm.
Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Apr 19, 1998