Home Cooks > Recipes > New Potato & Zesty Cheddar Salad
Yield: Yield: 6 servings
2-1/4 pounds small red potatoes
1/4 cup Kikkoman Soy Sauce
1/4 cup Kikkoman Rice Vinegar
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons country-style Dijon mustard
1/3 cup chopped fresh parsley
1/2 cup (2 oz.) shredded sharp Cheddar cheese
- Place potatoes in large saucepan; add enough cold water to cover. Cover saucepan; bring to boil. Reduce heat; simmer, partially covered, 12 minutes, or until potatoes are just tender. Drain; cool slightly.
- Meanwhile, whisk together soy sauce, vinegar, sugar, oil and mustard in large bowl.
- Cut potatoes into eighths. Add potatoes and parsley to dressing; toss together gently to evenly coat all pieces. Cover and refrigerate 2 hours, or until thoroughly chilled.
- Just before serving, sprinkle cheese over salad and gently toss together to combine.