Asian Potato Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
6

Want to try a new and completely different potato salad? Then look no further. The ingredients—snow peas, cilantro, soy sauce and sesame oil—blend together to give a unique Asian slant to this potato salad.

Ingredients

2 lb. assorted potatoes (Yukon gold, red, creamer, etc.)
4 scallions, sliced
4 oz. snow peas, blanched and sliced
1⁄4 cup minced cilantro
2 tbsp. rice wine vinegar
2 tbsp. lime juice
2 tbsp. vegetable oil
1 1⁄2 tbsp. sesame oil
1 tbsp. sugar
2 tsp. soy sauce
1 tsp. grated ginger root
Toasted sesame seeds
Cilantro sprigs, for garnish
 

Steps

1. Cook potatoes 10 minutes or until just tender. Let cool to room temperature and cut into chunks or small wedges.

2. In a bowl, combine potatoes, scallions, snow peas and cilantro. Whisk together vinegar, lime juice, oils, sugar, soy sauce and ginger. Add the dressing to the potato mixture and toss to combine.

3. For service, portion into bowls and garnish with sesame seeds and cilantro sprigs.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources