Ingredients
2
lb new potatoes, unpeeled and well scrubbed
2 cloves garlic, minced
1 tbsp minced fresh ginger
2 tbsp granulated sugar
1/2 tsp salt
2/3 cup olive or vegetable oil
1/3 cup sour cream
1/4 cup fresh lime juice
2 tsp Dijon mustard
3/4 tsp chili powder
1/2-3/4 tsp cayenne pepper
3/4 lb smoked, fully cooked sausage, diced (Chinese lop
chong or kielbasa, e.g.)
6 scallions (green portion only), chopped
3/4 cup chopped jicama
1/2 finely chopped red bell pepper
1/2 cup finely chopped watercress
salt and freshly ground black pepper |
In
a large pot of boiling water, cook potatoes until tender when
pierced with a skewer, about 10 to 20 minutes, depending on
the size of the potatoes.
While potatoes are cooking, combine garlic, ginger, sugar and
salt in a large bowl. Use the back of a large spoon to mash
ingredients together. Add oil, sour cream, lime juice, mustard,
chili powder and cayenne, whisking until thoroughly combined.
Drain
cooked potatoes thoroughly. Return them to the pan over medium-high
heat, shaking pan to toss potatoes until all residual moisture
evaporates. Cut hot potatoes into 1/2-inch chunks; toss with
dressing. Add sausage, scallions, jicama, bell peppers and watercress,
tossing to combine. Salt and pepper to taste. Cover and refrigerate
at least 3 hours before serving. Let stand at room temperature
30 minutes before serving.
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