Asian Potato Salad

american american_region asian chinese european filipino german japanese korean side sweet savory umami medium fast

Prep

23 min

Cook

39 min

Total

62 min

Ingredients (12)

4 slices bacon g

6 medium red new potatoes g

1 ⅓ cups mayonnaise g

1 tablespoon soy sauce g

1 teaspoon sugar g

1 teaspoon sesame oil g

⅛ teaspoon dry hot mustard g

⅛ teaspoon salt g

¾ cup chopped bok choy g

1 medium red bell pepper, seeded and diced g

½ cup chopped green onion g

¼ cup chopped fresh cilantro g

Nutrition

kcal

fat

carbs

protein

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.