Chinese Potato Salad
This vibrant twist on classic potato salad swaps traditional mustard for a rich blend of soy sauce and sesame oil, creating a uniquely savory and aromatic profile. The creamy mayonnaise base coats tender, waxy potatoes, while fresh bok choy and red peppers add essential crunch and color. Crispy bacon provides a smoky depth that complements the umami notes perfectly. It’s a refreshing, hearty side dish that stands out at summer barbecues, potlucks, or as a comforting accompaniment to grilled meats. The flavors meld beautifully when chilled, making it an ideal make-ahead dish for busy gatherings.
Description
This vibrant twist on classic potato salad swaps traditional mustard for a rich blend of soy sauce and sesame oil, creating a uniquely savory and aromatic profile. The creamy mayonnaise base coats tender, waxy potatoes, while fresh bok choy and red peppers add essential crunch and color. Crispy bacon provides a smoky depth that complements the umami notes perfectly. It’s a refreshing, hearty side dish that stands out at summer barbecues, potlucks, or as a comforting accompaniment to grilled meats. The flavors meld beautifully when chilled, making it an ideal make-ahead dish for busy gatherings.
Ingredients
- 5-6 medium potatoes (about 2 1/2 pounds)
- 4 slices bacon, well-cooked and crumbled
- 3/4 cup chopped bok choy
- 1 red pepper, diced
- 1/2 cup chopped green onion
- 1/4 cup chopped celantro
- Sauce
- 1 1/3 cup mayonnaise
- 1 tsp sugar
- 1 tbs soy sauce
- 1-2 tsp sesame oil
- 1/8-1/4 tsp hot mustard powder
- 1/8 tsp salt
Directions
- 1 Peel and cut potatoes into uniform chunks. Boil in salted water until tender but firm to the bite, then drain and let cool slightly.
- 2
In a small bowl, whisk together mayonnaise, sugar, soy sauce, sesame oil, hot mustard powder, and salt until smooth.- 3
In a large mixing bowl, combine the cooled potatoes, crumbled bacon, chopped bok choy, diced red pepper, green onions, and cilantro.- 4
Pour the dressing over the potato mixture and toss gently until all ingredients are evenly coated.- 5
Transfer to a serving dish, cover, and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.NoteFor best results, use waxy potatoes like Yukon Gold or Red Bliss to prevent them from falling apart.
Adjust the amount of sesame oil and hot mustard powder to suit your preference for nuttiness and heat.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
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