6 large Yukon Gold potatoes

Kosher salt

¾ cup canola oil

¼ cup soy sauce

3 tablespoons cider vinegar

2 tablespoons dark sesame oil

1 yellow onion, diced

1 tablespoon toasted sesame seeds

Freshly ground black pepper


Place the potatoes into a large pot and add enough water to cover by several inches. Add several large pinches of salt. Bring to a boil and simmer for 20 to 25 minutes, or until the potatoes are cooked through. Using a slotted spoon, transfer the potatoes to a plate. Let rest for about 15 minutes, or until just cool enough to handle.


Whisk together the canola oil, soy sauce, cider vinegar, and sesame oil in a small bowl. Peel and dice the potatoes when they are cool enough to handle. Mix together the potatoes, onion, sesame seeds, and oil mixture in a large bowl. Season to taste with salt and pepper, transfer to a serving bowl, and serve immediately.


Serves 6 to 8. Boiled potatoes absorb dressing best when they’re still hot, so don’t let them cool too much before dressing them. This salad is tasty at room temperature or even chilled, but it’s most delicious served right away, while it’s still warm. Keeps for a couple of days tightly sealed in the refrigerator. Also try it with the addition of blanched green beans—it’s tremendous.