Spicy Soy and Cilantro Potato Salad

1Place the unpeeled potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.

2Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

3Drain the potatoes and let them cool slightly. Once cool enough to handle, peel them if desired, or leave the skins on for texture, and cut into bite-sized chunks.

4In a small bowl, whisk together the soy sauce (3 tbsp), rice vinegar (2 tbsp), sesame oil (1 tbsp), chili crisp (1 tbsp), sugar (1 tsp), and minced garlic (1 clove) until the sugar (1 tsp) has dissolved.

5Place the warm potato chunks in a large mixing bowl. Pour the vinaigrette over the potatoes and toss gently to coat evenly.

6Fold in the fresh cilantro (½ cup) and green onions (2). Let the salad sit for at least 15 minutes to allow the flavors to meld.

7Garnish with toasted sesame seeds (1 tbsp) before serving at room temperature or chilled.