Asian Potato Salad
Ingredients
- 4 slices bacon
- 6 medium red new potatoes
- 1 ⅓ cups mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ⅛ teaspoon dry hot mustard
- ⅛ teaspoon salt
- ¾ cup chopped bok choy
- 1 medium red bell pepper, seeded and diced
- ½ cup chopped green onion
- ¼ cup chopped fresh cilantro
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Instructions
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
- While the bacon is cooking, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool for 15 minutes. Chop into bite-sized chunks.
- Mix mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt together in a bowl until well combined.
- Combine potatoes, bacon, bok choy, bell pepper, green onion, and cilantro in a large bowl. Pour dressing over top and mix until well combined. Refrigerate until flavors have blended, at least 1 hour.
Source
Original recipe: View Original