Chinese Style Potato Salad
|Thin skinned potatoes||1 1⁄2 Pound|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Prepared chinese mustard||1 Teaspoon|
|Crisp bacon strip||3 , crumbled|
|Sliced bok choy stems/Celery, cut into 1/4-inch-thick slices||1⁄2 Cup (8 tbs)|
|Red bell pepper||1⁄2 , seeded and cut into 1/4-inch squares|
|Green onions||2 Small, thinly sliced|
|Chopped cilantro||2 Tablespoon (Chinese Parsley)|
|Red bell pepper rings||3|
1. Place the potatoes in a pan with 1 inch of boiling water; cover and cook until tender when pierced, 20 to 25 minutes. Drain, cool slightly, peel, and cut into 1-inch cubes.
2. Whisk the dressing ingredients in a medium bowl; cover and refrigerate.
3. Place the potatoes in a large salad bowl with half the bacon and the bok choy, bell pepper squares, green onions, cilantro, and dressing. Toss to mix well. Garnish with the remaining bacon and the bell pepper rings.