- 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.
New Potato & Zesty Cheddar Salad
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
