Potato salad Asian style à la Gabi

Ingredients for 4 servings:

• 30 g ginger, fresh, peeled, finely diced
• 1 medium-sized onion(s), finely diced
• 1 clove(s) garlic, finely diced
• 1 small chili pepper(s), red, pitted, cut into fine rings
• 1 stalk lemongrass, halved, flattened
• 1 kaffir lime leaf, torn at the edge
• 4 tbsp rapeseed oil
• 3 tbsp soy sauce, dark
• 5 tbsp Balsamic vinegar, light
• 2 tbsp sugar
• 800 g new potatoes, peeled, halved
• 200 g sugar snap peas, ends trimmed
• Salt
• 1 stalk(s) leek, large (300 g), cut into rings
• 1 carrot(s) (150 g), peeled, coarsely grated
• 1 bell pepper(s), red, pitted, cut into strips
• 50 g sprouts, mixed
• ½ bunch coriander, leaves picked

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

For the dressing, heat 2 tablespoons of oil in a pan and sauté the ginger, onion, garlic, chili pepper, lemongrass, and kaffir lime leaf. Add the soy sauce, vinegar, and sugar, simmer for about 10 minutes, then remove the lemongrass and lime leaf, let cool, and stir in the remaining oil. Cook the potatoes in salted water until al dente. Add the snow peas during the last few minutes of cooking. Drain both in a colander and let cool slightly. Combine the potatoes, snow peas, dressing, leek, carrot, bell pepper, sprouts, and cilantro in a salad bowl and mix.