Mandarin Potato Salad
Ingredients:
3 pounds Yukon gold potatoes, peeled and julienned 2
inches long
1 pound carrots, peeled and julienned 2 inches long
1/4 cup chopped cilantro
2 jalapeño peppers, stem removed, chopped
4 bunches glass noodles, soaked until soft, blanch in boiling water, then
plunge in ice cold water, drain, 2 inch cuts
2 tablespoons garlic olive oil
1 tablespoon sesame oil
1 tablespoon chopped garlic
1 teaspoon sugar
1/4 cup white vinegar
1 teaspoon salt
2 teaspoons soy sauce
Preparation:
Blanch the julienned potatoes and carrots, plunge in ice
water, drain. Mix in cilantro and jalapeño pepper. Add cooked glass noodles.
Heat olive oil, sesame oil and garlic until soft. Turn off the heat. Add soy
sauce, vinegar, salt and sugar.
Mix the dressing in the potato mixture. Serve.
Can be refrigerated for 1 week.
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