Potato Seaweed Salad with Soy Sesame Dressing

Potatoes are one of the most versatile, staple vegetable in the world. One can always eat them mashed, boiled, roasted or even baked. They are the ultimate comfort food and will always be favourite to all. Potatoes are available all year around and are full of Vitamin B6, potassium, calcium and Vitamin C besides other essential micronutrients. They are really a good source of fibre and can be a very healthy combination in the main course or as a side dish.

You can never go wrong with potato recipes and they always taste so amazing. Whether eat the creamy mashed potatoes or oven baked smashed potatoes they always taste delicious. They are always a life saver when unexpected guests come over and we have to make something fast and easy like Potato Croquette, Potato Fritters, Potato Rolls, and so on the list is endless.

When I was selected to work with Potatoes USA I knew this is going to be so fun working with my comfort vegetable. Potatoes USA is the nation’s potato marketing organisation. They provide inspiration, information, tools and education to potato lovers all over the world.

Either you are preparing food for your family or for a party you can always include one potato dish and it will make your meal healthy and nutritious. Always try to use the potatoes with skin as that’s the part where most of the micronutrients are present and if you need to peel the skin try using the peeler to remove just a thin layer

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Coming over to the dish that I created for the Potatoes USA, is an Asian Inspired Potato Seaweed Salad in soy sauce with toasted sesame seeds dressing. This is so easy and ready to eat in less than 30 minutes. The salad is a combination of robust flavours and is healthy too. As both potatoes and seaweeds are nutritious food so this is a wholesome healthy dish. Make sure not to use too much salt while cooking the potatoes as soy sauce and seaweed both contains salt. So what are you waiting for, go ahead and make your favourite potato dishes and have fun.

2 lb salad potatoes,cut into cubes with skin
1 cup dried green algae/seaweed
1 red onion ,thinly sliced
1/4 teaspoon salt

For dressing:
1/4 cup low sodium soy sauce
6 tablespoon rice wine vinegar
1/2 cup sesame oil
1 tablespoon sugar
2 teaspoon garlic,grated
1 teaspoon ginger,grated
2 tablespoon toasted sesame seeds
1 cup scallions ,chopped


In a saucepan add potato cubes and just enough water to cover them. Sprinkle some salt and bring it to a boil and cook covered until potatoes are fork tender.
Once potatoes are done add dried seaweed into the same pan and let it sit for about 5 minutes.
Drain the excess water from potato and seaweeds and set them aside.
In another bowl whisk together soy sauce, vinegar, sugar ginger and garlic. Add in sesame oil and whisk again until frothy.
Stir in sesame seeds and scallions.Refrigerate until use.
Once ready to eat toss the potato and seaweed with the soy sauce dressing.Top it up with red onion slices and some more scallion greens.

Serve immediately.

Serve-4 Cooking time -25 minutes

Make sure to cook potatoes thoroughly until fork tender.
Make sure not to use too much salt while cooking the potatoes as soy sauce and seaweed both contains salt.

This is a sponsored post provided by Honest Cooking in association with Potatoes USA . However, the opinions expressed, the recipe and photographs are mines.

Best regards,

Sapana Behl

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