Asian Potato Salad

Photo by Susan M.

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

10

Servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 3

    pounds small red potatoes (see Note)

  • 1

    tablespoon salt

  • 1

    cup mayonnaise

  • 1

    tablespoon soy sauce

  • 1

    tablespoon light brown sugar

  • 1

    teaspoon ground ginger

  • 1

    (8-ounce) can sliced water chestnuts, drained and chopped

  • 1/2

    large red bell pepper, diced

  • 4

    scallions, thinly sliced

Directions

Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat. Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl. Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well. Cover and chill for at least 2 hours before serving. Note Want an even more hearty taste? Make this with baked potatoes rather than boiling red ones -- the choice is yours

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