Ingredients
Scale
- 1 lb. fingerling potatoes
- 3 Persian cucumbers
- 2 tbs. toasted sesame oil
- 2 tbs. rice wine vinegar
- 1 tsp. white sesame seeds
- 1 tsp. fresh minced chives
- 1/4 tsp. red chili flakes
- 1 tsp. flaky sea salt
- freshly ground black pepper, to taste
Instructions
- Bring a medium pot of generously salted water to a boil.
- Add fingerling potatoes and cook uncovered for 10 minutes, or until fork tender. Then, immediately transfer potatoes to a bath of ice water.
- Slice cucumbers into ~1/4 inch thick slices, and when cool, remove potatoes from ice bath and slice similarly.
- Combine remaining ingredients in a small bowl and stir until combined.
- Toss potatoes and cucumbers with dressing and serve.
Nutrition
- Serving Size: 4