Fingerling Potato, Pea and Cucumber Salad
 
Prep time
Cook time
Total time
 
There is nothing more satisfying than homemade potato salad and the umeboshi vinegar and ginger give this one a nice light twist. Amazingly delicious, a summer fave.
Author:
Serves: 4 to 6
Ingredients
  • Salad:
  • 1-1/2 pounds fingerling potatoes, unpeeled and cut into 1” chunks (can use red skinned new potatoes also)
  • 1 to 1-1/2 cups frozen or fresh green peas
  • ¼ to ½ red onion, halved and thinly sliced
  • 1 small English cucumber, halved lengthwise and cut into very thin half-moon slices
  • Dressing:
  • 2½ tbsp brown rice vinegar
  • 1½ tbsp umeboshi vinegar
  • 1 tablespoon finely minced fresh ginger
  • 1 garlic clove, finely chopped
  • 1 tablespoon stone-ground mustard
  • 4 tablespoons extra-virgin olive oil
  • 1 tbsp brown rice syrup
  • 1 teaspoon white miso
Instructions
  1. Bring a pot of salted water to a boil, and cook the potatoes for 12 to 15 minutes or until just tender.
  2. While the potatoes are cooking, whisk together the dressing ingredients in a small bowl or blender until well combined.
  3. With a slotted spoon, remove the potatoes from the pot and transfer to a medium-size mixing bowl.
  4. In the same water, cook the peas for about 4 minutes or until just barely tender.
  5. Add the onions and cucumbers to the drained potatoes. Combine gently.
  6. Pour the dressing over the warm salad and toss to coat.
  7. Serve warm or at room temperature.
Recipe by at https://www.cathyrussellcreativenutrition.com/fingerling-potato-pea-and-cucumber-salad/