Chinese Style Potato Salad Recipe
Ingredients
| Potatoes | 1 1/2 Pound, skinned | |
| Mayonnaise | 1/2 Cup (16 tbs) (Dressing) | |
| Soy sauce | 2 Tablespoon (Dressing) | |
| Rice vinegar | 2 Tablespoon (Dressing) | |
| Sesame oil | 1 Teaspoon (Dressing) | |
| 1 teaspoon prepared Chinese mustard | ||
| Sugar | 3/4 Teaspoon (Dressing) | |
| Salt | 1/2 Teaspoon (Dressing) | |
| 3 strips crisp bacon, crumbled | ||
| 1/2 cup sliced bok choy stems or celery, cut into 1/4-inch-thick slices | ||
| 1/2 red bell pepper, seeded and cut into 1/4-inch squares | ||
| Green onions | 2 Small, thinly sliced (Dressing) | |
| Chinese cilantro | 2 Tablespoon, chopped (Dressing) | |
| Red bell pepper | 3 To taste (Dressing) | |
Directions
1. Place the potatoes in a pan with 1 inch of boiling water; cover and cook until tender when pierced, 20 to 25 minutes. Drain, cool slightly, peel, and cut into 1-inch cubes.
2. Whisk the dressing ingredients in a medium bowl; cover and refrigerate.
3. Place the potatoes in a large salad bowl with half the bacon and the bok choy, bell pepper squares, green onions, cilantro, and dressing. Toss to mix well. Garnish with the remaining bacon and the bell pepper rings.
2. Whisk the dressing ingredients in a medium bowl; cover and refrigerate.
3. Place the potatoes in a large salad bowl with half the bacon and the bok choy, bell pepper squares, green onions, cilantro, and dressing. Toss to mix well. Garnish with the remaining bacon and the bell pepper rings.
Chef
