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Potato salad with seaweed, coriander and ginger dressing

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 250 ml vegetable stock, instant
  • 2 medium-sized onions, diced
  • 5 tbsp apple cider vinegar
  • 1 tbsp seaweed (dulse seaweed), dried
  • 1 bunch coriander leaves, fresh
  • 1 tbsp fish sauce
  • 1 tsp ginger powder
  • 1 tbsp black pepper, freshly ground
  • 2 tbsp salt
  • 4 tbsp oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes in plenty of salted water, drain, rinse, and peel while still hot. Pour the diced onion, vegetable stock, and vinegar over the hot potatoes. For the dressing: Finely chop the cilantro. Reserve a few leaves for garnish. Mix the ginger, dulse seaweed, fish sauce, and cilantro well and stir into the salad. Finally, drizzle with the oil. Let stand for 20 minutes, then serve with the garnish leaves. It always works and tastes delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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