Potato Salad with Bell Peppers and Garlic-Sesame Dressing

Serving Size: 10

This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

Recipe by: Jun Cai

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive10

Total Time1 10

Recipe Serving Size10

Cooking Tools Required

Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

Ingredients

6 each white potato
1 each green bell pepper
1 each yellow bell pepper
1 each red bell pepper
1 each red onion
1 cup fresh cilantro

Dressing:

1/2 cup sesame oil
1/2 cup garlic?
4 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon ground white pepper
2 tablespoon granulated sugar
1 teaspoon Kosher salt
2.00 teaspoon soy sauce
1 tablespoon sesame seed
2 tablespoon chicken bouillon powder
4 tablespoon dry red chili more or less to taste

Instructions

1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
2. In a medium-sized bowl, whisk together the dressing ingredients,
3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

Nutrition