Soy, Seaweed, and Sesame Potato Salad
Recipe Type: Side
Cuisine: Asian-Inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
An Asian-inspired potato dish, this salad is made with soy sauce, a toasted sesame seeds dressing, and seaweed for a dish that is ready in less than 30 minutes and has a combination of robust, healthy flavors.
  • 2 lb salad potatoes,cut into cubes with skin
  • 1 cup dried green algae/seaweed
  • 1 red onion ,thinly sliced
  • ¼ teaspoon salt
For dressing:
  • ¼ cup low sodium soy sauce
  • 6 tablespoon rice wine vinegar
  • ½ cup sesame oil
  • 1 tablespoon sugar
  • 2 teaspoon garlic,grated
  • 1 teaspoon ginger,grated
  • 2 tablespoon toasted sesame seeds
  • 1 cup scallions ,chopped
  1. 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.
  2. Once potatoes are done add dried seaweed into the same pan and let it sit for about 5 minutes.
  3. Drain the excess water from potato and seaweeds and set them aside.
  4. In another bowl whisk together soy sauce, vinegar, sugar ginger and garlic. Add in sesame oil and whisk again until frothy.
  5. Stir in sesame seeds and scallions.Refrigerate until use.
  6. 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.
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.
Recipe by Honest Cooking by Mercato Fabbrica at