Chinese potato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Potatoes (about 2 1/2 pounds), (up to 6) |
| 4 | slices | Bacon; well-cooked and crumbled |
| ¾ | cup | Chopped bok choy |
| 1 | Red pepper; diced | |
| ½ | cup | Chopped green onion |
| ¼ | cup | Chopped celantro |
| 1⅓ | cup | Mayonnaise |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sesame oil (up to 2) |
| 18¼ | teaspoon | Hot mustard powder |
| ⅛ | teaspoon | Salt |
Directions
SAUCE
Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point. . . ). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill. busted by sooz Posted to recipelu-digest Volume 01 Number 226 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997