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Vegan Asian Potato Salad
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Servings: 5
Author: Lisa Lin

Vegan Asian Potato Salad

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 2 lbs (~900g) potatoes (I used a mix of red, yukon, and purple potatoes)
  • 2 TBS olive oil
  • 1 1/2 tsp sesame oil
  • 4 tsp low-sodium soy sauce
  • 1 sprig green onion, sliced
  • 8 to 10 Thai basil leaves, thinly sliced (Italian basil works also)
  • 1 TBS Japanese rice seasoning, furikake
  • 1/4 tsp Japanese seven spice, shichimi togarashi (optional)

Instructions

  • Chop the potatoes into large chunks. Pour the pieces into a small pot. Fill the pot with water, until the water is about an inch above the potatoes.
  • Cook them over medium-high heat. Once the water boils, let the potatoes cook for a few more minutes. Use a fork to pierce the potatoes. The potatoes are done if you can pierce them easily but not crumbly! Crumbly potatoes = overcooked potatoes, best for making mashed potatoes. The cooking took me about 10 to 15 minutes.
  • Drain the potatoes in a colander. Let the potatoes cool for about 5 to 10 minutes. Place the potatoes in a large bowl. Add the remaining ingredients to the potatoes and mix until well incorporated.
  • Serve as a side to you meals! Refrigerate leftovers in an airtight container.

Notes

If you don't have any Japanese rice seasoning, just substitute it with sesame seeds and a tiny pinch of sugar.[br][br]You can also replace the Japanese seven spice with cayenne---just be sure to reduce the amount to 1/8 tsp.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!