Korean Potato Salad

ingredients

1 lb. potatoes, julienned or shredded
1/2 lb. carrots, julienned or shredded
1/2 cup fresh or frozen peas
1/2 cup chopped chives
1/4 cup chopped scallions
1/2 cup mayonnaise
3 Tbsp. rice vinegar

directions

1. Cook potatoes and carrots in salted boiling water until barely tender, about 5 minutes; add 1/2 cup fresh or frozen peas for the last minute of cooking. Drain and rinse with cold water.
2. Whisk together mayonnaise and rice vinegar; toss with the vegetables, chives and scallions. Season with salt and pepper, to taste.
3. Garnish with more chopped scallions and chives. Add sriracha sauce, if desired.

yields

4-6 servings

source

New York Times