Sometimes, when I tear recipes out of a magazine, I end up stalling on making them because there might be different recipes on each side of the same sheet of paper, which means that I can’t just make one recipe, cut it out, and file it, because then I’ll lose the second recipe. That’s what happened with this spread from the July/August 2022 edition of Real Simple, which had two salad recipes I wanted to try. I finally decided to just plow ahead and make both of them on consecutive weeks.
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First was a cornbread panzanella that I served for lunch, with a hard-boiled egg for protein. It was good, but as much as I like cornbread, I think I prefer more savory panzanellas. The other recipe that had caught my eye was this sesame-ginger potato salad, which was so good! This is one I will have to make again. We all really loved the Asian-inspired flavors in this dish.
The amounts below make 8 large servings; consider halving it if you want less. I also reduced the amount of fish sauce; the quantities below are mine.
3 lbs. red baby new potatoes
¼ cup lower-sodium soy sauce
¼ cup fresh lime juice (from 3 or 4 limes)
2 Tbsp. minced fresh ginger (from a 2-in. piece)
1 Tbsp. plus 1 tsp. toasted sesame oil
1 Tbsp. plus 1 tsp. honey
1 tsp. fish sauce
2 tsp. Asian chili-garlic sauce, such as sambal oelek (optional)
1 tsp. kosher salt, plus more for cooking potatoes
4 cups shredded red cabbage (from 1 head)
¾ cup chopped fresh cilantro, plus more for serving
4 scallions, thinly sliced (about ½ cup), plus more for serving
3 Tbsp. toasted white and/or black sesame seeds
Place potatoes in a large pot and cover with cold, salted water. Bring to a simmer over medium-high. Reduce heat to low; simmer until fork-tender, 10 to 12 minutes (avoid overcooking). Drain and rinse under cold water. Let cool in colander for 10 minutes. Slice potatoes in half, or quarter if large.
Meanwhile, whisk soy sauce, lime juice, ginger, sesame oil, honey, fish sauce, chili-garlic sauce (if using), and salt in a large bowl.
Toss potatoes, cabbage, cilantro, and scallions with dressing in bowl. Cover and refrigerate until chilled, at least 30 minutes and up to 12 hours. Sprinkle with sesame seeds and top with more cilantro and scallions.
The amounts below make 8 large servings; consider halving it if you want less. I also reduced the amount of fish sauce; the quantities below are mine.
3 lbs. red baby new potatoes
¼ cup lower-sodium soy sauce
¼ cup fresh lime juice (from 3 or 4 limes)
2 Tbsp. minced fresh ginger (from a 2-in. piece)
1 Tbsp. plus 1 tsp. toasted sesame oil
1 Tbsp. plus 1 tsp. honey
1 tsp. fish sauce
2 tsp. Asian chili-garlic sauce, such as sambal oelek (optional)
1 tsp. kosher salt, plus more for cooking potatoes
4 cups shredded red cabbage (from 1 head)
¾ cup chopped fresh cilantro, plus more for serving
4 scallions, thinly sliced (about ½ cup), plus more for serving
3 Tbsp. toasted white and/or black sesame seeds
Place potatoes in a large pot and cover with cold, salted water. Bring to a simmer over medium-high. Reduce heat to low; simmer until fork-tender, 10 to 12 minutes (avoid overcooking). Drain and rinse under cold water. Let cool in colander for 10 minutes. Slice potatoes in half, or quarter if large.
Meanwhile, whisk soy sauce, lime juice, ginger, sesame oil, honey, fish sauce, chili-garlic sauce (if using), and salt in a large bowl.
Toss potatoes, cabbage, cilantro, and scallions with dressing in bowl. Cover and refrigerate until chilled, at least 30 minutes and up to 12 hours. Sprinkle with sesame seeds and top with more cilantro and scallions.
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