Potato Broccoli Salad

INGREDIENTS

• 12 ounces new potatoes
• 16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 ½ to 4 cups)
• 1 large scallion
• 2 teaspoons toasted sesame oil
• 2 tablespoons rice vinegar
• ⅛ teaspoon salt
• Freshly ground pepper to taste

DIRECTIONS

1. Wash potatoes. Cut into half-inch chunks, unpeeled. Cover with water, and cook about 5 minutes.
2. Cut broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
3. Wash, trim and cut scallion into small pieces.
4. As soon as potatoes and broccoli are cooked, drain and set aside.
5. In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.