CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Asian-Style Potato Salad

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Potato Salads
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 6
Ready in: 2-5 hrs

  • 12 whole scallions, PLUS
  • 5 tablespoons minced scallion, white part only (divided use)
  • 1/2 cup canola oil
  • 1/4 cup Asian sesame oil
  • 2 pounds new potatoes
  • 5 tablespoons minced prosciutto
  • 3 tablespoons rice vinegar
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/3 cup chopped cashews, toasted

Trim the roots and tough green tops off the whole scallions. Using a large, wide-bladed knife, flatten the trimmed scallions on a work surface.

Combine canola and sesame oils in a skillet over high heat. Cover and cook the oils just until they begin to smoke, 2 to 4 minutes. Remove the skillet from the heat, add the flattened scallions to the pan, cover and let stand for 30 minutes.

Meanwhile, to a large pan with a steamer basket insert, add water to reach just below the basket. Bring water to a boil over medium-high heat and place potatoes in the basket. They should fit in a single layer; if you have more than one layer, steam in batches.

Cover pan and steam potatoes until tender when pierced with the tip of a knife, up to 15 minutes, adding more water as needed so it doesn\'t boil away.

Transfer potatoes to a colander to drain. Remove basket and pour water out of pan. Return potatoes to warm pan and toss over low heat to dry.

Let cool. When cool enough to handle, peel, cut into 1/2-inch-thick slices and place in a large bowl.

Pour the contents of the skillet into a sieve set over a bowl and press on the scallions with the back of a spoon to extract as much oil as possible. To the oil, add the prosciutto, 3 tablespoons of the minced scallions, the vinegar, pepper and salt; stir just to combine.

Pour the oil mixture over the potatoes, toss gently, cover and let stand at room temperature for 3 hours before serving. (The salad can be prepared up to 1 day in advance, covered and refrigerated.)

Just before serving, sprinkle the cashews over the salad and toss gently. Sprinkle the remaining 2 tablespoons scallions over the salad. Serve chilled or at room temperature.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Asian-style Chicken Salad
   by ICOOK2



1 cup salad oil 6 tablespoons rice vinegar 1/4 cup sugar 1/2 teaspoon pepper 2 3-ounce packages chicken-flavored ramen noodles 4 cups finely chopped cooked chicken (3 whole mediu




Asian-style Cabbage Salad
   by sgre52160



2 1/2 cups bagged cabbage slaw mix or shredded cabbage 1 medium carrot, chopped 1 cup fresh spinach, torn into bite-size pieces 2 tbsp chopped fresh parsley, if desired 2 tbsp rice wine vinegar an




Creamy Asian-style Salad Dressing
   by ICOOK2



3 cups mayonnaise 1/2 cup soy sauce 3/4 cup sugar 1/4 tsp freshly ground pepper 1 1/2 Tbsp sesame seeds 1 Tbsp sesame seed oil In mixing bowl whisk together all ingredients until smooth and cr




Asian Style Grilled Scallop With Somen Noodle Salad And Cilantro Vinaigrette
   by UltimateChefAmerica



Ingredients: 8-1.5- 2oz Scallops (medium sized) 2 per serving 2 Tbsp Black Sesame Seeds To Taste Salt and Pepper 4 ounces cooked and chilled Buckwheat Somen Noodles ¾ Cup of Cilantro Vinaigrette




Louisiana-style Potato Salad
   by sgre52160



2 lbs small new potatoes, sliced 1/4 inch thick (about 6 cups) 5 slices bacon, cut into 1/2-inch pieces 3/4 cup refrigerated sour cream and dill salad dressing (or use sour cream with dill to taste)





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.