Fusion Potato Salad

Elevate your classic side dish game with this vibrant Fusion Potato Salad—a recipe that brings together creamy Yukon Gold potatoes with an irresistible mix of global flavors. Featuring a tangy, umami-packed dressing made with soy sauce, rice vinegar, sesame oil, and a touch of honey, this dish is as enticing as it is unique. Fresh cilantro, green onions, and roasted red peppers add bursts of color and freshness, while optional black sesame seeds and crushed red pepper flakes give it a dynamic final touch. Perfect as a chilled side dish for any gathering or a light, flavorful main course, this Fusion Potato Salad is the ideal combination of comfort and creativity. Ready in just 35 minutes, it’s an easy must-try for anyone looking to mingle worldly flavors with traditional potato salad.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 teaspoons Salt
• 0.5 cups Mayonnaise
• 0.25 cups Greek yogurt
• 2 tablespoons Soy sauce
• 1.5 tablespoons Rice vinegar
• 1 tablespoons Sesame oil
• 1 tablespoons Honey
• 1 teaspoons Dijon mustard
• 0.25 cups Cilantro, chopped
• 3 stalks Green onions, sliced thin
• 0.5 cups Roasted red peppers, diced
• 1 tablespoons Black sesame seeds (optional)
• 0.5 teaspoons Crushed red pepper flakes (optional, for heat)

Directions

Step 1

Wash and peel the Yukon Gold potatoes, then cut them into bite-sized chunks (approximately 1-inch cubes).

Step 2

Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the potatoes to the boiling water and cook for 12–15 minutes, or until they are fork-tender but not falling apart.

Step 3

While the potatoes cook, prepare the dressing. In a medium bowl, whisk together mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, and Dijon mustard until smooth and creamy.

Step 4

Once the potatoes are cooked, drain them and spread them on a baking sheet to cool slightly for 10 minutes. This allows excess moisture to evaporate.

Step 5

In a large bowl, combine the cooled potatoes with the chopped cilantro, sliced green onions, diced roasted red peppers, and the prepared dressing. Gently toss to ensure everything is evenly coated.

Step 6

For added texture and flavor, sprinkle the potato salad with black sesame seeds and a pinch of crushed red pepper flakes, if desired.

Step 7

Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Step 8

Serve chilled or at room temperature, and enjoy your Fusion Potato Salad as a side dish or a light main course.

Nutrition Facts

Serving size	1428.5 grams (1428.5g)

Amount per serving	% Daily Value*
Calories	1902

Total Fat 107.90g	138%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 5.90g
Cholesterol 120mg	40%
Sodium 6662mg	290%
Total Carbohydrate 219.60g	80%
Dietary Fiber 19.10g	68%
Total Sugars 31.80g
Protein 30.20g	60%

Vitamin D 0IU	0%
Calcium 334mg	26%
Iron 11mg	61%
Potassium 4536mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 6.1%

Carbs: 44.6%