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Korean Potato Salad

Korean Potato Salad

From: The Good Fork, Brooklyn, NY. Yield: 8 servings.

1 lb. Yukon Gold potatoes, large
3 garlic cloves, minced
1 Tbsp. grated ginger
2 Tbsp. soy sauce
2 Tbsp. sugar
1 tsp. Korean pepper flakes or crushed red pepper
2 Tbsp. rice wine vinegar
1 cup sliced scallions
2 Tbsp. sesame oil
1 Tbsp. extra virgin olive oil

Peel and cut potatoes into 1” chunks. Place in pot and cover with cold water. Bring to a boil, then gently simmer until just done, 15 to 20 minutes. Meanwhile, whisk together remaining ingredients and season to taste with salt and pepper. When potatoes are done, drain well and toss in vinaigrette until well-combined. Don’t be shy about adding lots of scallions.

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