Minty Lemongrass Potato Salad

Minty Lemongrass Potato Salad

Ingredients:
2 pounds red new potatoes
¼ cup green onion, diced
2 tablespoons seasoned rice vinegar
2 tablespoons sesame oil 1½ teaspoons fresh lemongrass, minced
½ teaspoon garlic paste
¼ teaspoon kosher salt
¼ teaspoon red pepper sauce
1 tablespoon fresh mint, finely minced
½ teaspoon toasted sesame seeds

Directions:
1. Place scrubbed potatoes in a large pot, cover with water, and add a
pinch of salt. Bring water to a rolling boil and reduce to a simmer.
Cook potatoes until tender, about 10 minutes.
2. Drain water from potatoes and place back in pot. Cook potatoes over
low heat for 1 minute, stirring constantly, to help dry them out. Remove
potatoes from heat and let cool for 10 minutes.
3. Cut cooled potatoes into quarters and place in a large mixing bowl.
Add onions to bowl.
4. Whisk vinegar, oil, lemongrass, garlic, salt, and red pepper sauce
together in a small bowl. Pour dressing over potatoes and toss gently to
coat.
5. Add mint to potatoes and toss gently to mix. Garnish salad with toasted
sesame seeds. Serve salad immediately or cover bowl with lid and
chill up to 24 hours before serving.