Asian Potatoe Salad

Step one.
6 large potatoes
salt to taste
Peel potatoes and boil until tender, but not mushy.
could also use the equivalent in young potatoes which don't need to be peeled.

Step two*.
1 1/2 tablespoons (crushed) roasted sesame seeds
1 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons sugar
1 large clove of garlic
1 teaspoon red pepper flakes (I like the Korean kind which don't have the seeds in them)
1 tablespoon sesame oil
3 tablespoons rice wine vinegar
6 tablespoons grapeseed oil
Blend together in a food processor

Step three.
After potatoes are cooked, drain and toss with dressing, a little at a time, to taste. Eat warm or let cool.

This salad would be good for picnics becasue there is no mayo to go bad. It's also lighter than a traditional mayoed salad.

The dressing is also good on a green salad also.

*Everything in step two is to taste, this happens to be my taste....