This Asian potato salad is a unique combination of the usual potato salad ingredients (potatoes, bacon, onions, and mayonnaise) with a few special additions (bok choy, soy sauce, and sesame oil).
Ingredients
- slices bacon: 4 piece
- medium red new potatoes: 6 piece
- ⅓ cups mayonnaise: 1 piece
- soy sauce: 1 Tbsp
- sugar: 1 tsp
- sesame oil: 1 tsp
- dry hot mustard: 0.125 tsp
- salt: 0.125 tsp
- bok choy: 0.75 cup (chopped)
- medium red bell pepper: 1 piece (diced)
- green onion: 0.5 cup (chopped)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Mix mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt together in a bowl until well combined.
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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.
