Recipe: Mandarin Potato Salad with Cellophane Noodles

MANDARIN POTATO SALAD WITH CELLOPHANE NOODLES

2 ounces (1 skein) thin cellophane noodles, prepared and cooked*
1 pound Yukon Gold potatoes, peeled and cut into 2-inch-long julienne
1 medium carrot, peeled and cut into 2-inch-long julienne
1 tablespoon corn oil and olive oil
1 teaspoon minced garlic
1 jalapeno pepper, stemmed and chopped (optional)
1 tablespoon toasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt, or more to taste
2 tablespoons coarsely chopped fresh cilantro

Cut the cooked cellophane noodles into 2-inch lengths.

Bring a medium pot of water to a boil. Fill a medium bowl with ice and water. Cook the potatoes and carrot in the boiling water until barely tender.

1 to 2 minutes. Drain well and plunge into the ice water. Drain again, place in a bowl, and mix the cellophane noodles.

Mix the corn or olive oil with the garlic and jalapeno in a small glass bowl and microwave on high power for 1 minute. Or cook in a small saucepan over medium heat for 1 to 2 minutes until the garlic softens. Stir in the sesame oil, vinegar, sugar and salt.

Mix the dressing and cilantro into the potato salad. Serve at room temperature, cold, or warm.

*To prepare cellophane noodles:
Soak noodles for about 10 minutes in cold water until they are slightly softened, then drain. Bring a pot of water to a boil and cook the noodles for about 1 minute, just until their color changes from pale white to translucent. Don't cook them too long because they will absorb too much water. Drain, and rise them in cold water to stop the cooking and separate the noodles. Drain again, and cut into 2-inch lengths.

Makes 6 to 8 servings
Adapted from source: Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine by Susanna Foo