I lifted this recipe from a cookbook by Martin Yan, probably from the early 1990s (or late ‘80s). I’m not sure which book, because I never owned it myself, but just copied a few delicious recipes. This is, I think, the only one of those recipes I’ve made over and over again. I’ve changed a few things, made do when I couldn’t get an ingredient, and tried to make it every summer (like as an accompaniment to foods grilled with this Chinese Style Barbecue Sauce and Marinade).
Potato Salad with Chinese FlavorsAdapted from Martin Yan
You could leave out the bacon for a vegetarian salad.
I found a note with my old recipe that this dressing is also good on cabbage salads.
1 ½ pound potatoes, preferably thin-skinned boiling potatoes2 strips thick-cut bacon, or 3 strips thin-cut bacon
½ cup chopped celery
about ½ of a large red bell pepper, chopped, plus a few pepper strips for garnish if desired
2 large scallions, finely chopped
2 tablespoons chopped cilantro
½ cup mayonnaise
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon Chinese hot mustard
1. Scrub the potatoes and place them in a large pot. Cover with cold water by a few inches and bring to a boil. Cook until the potatoes are just tender when pierced with a knife. (I like to keep the pot covered when boiling potatoes, but you would not have to.) Drain and cool completely.
2. Cook the bacon until crisp. Drain well and set aside.
3. Peel the potatoes and cut them into about 1-inch cubes. Place them in a large bowl. Add the celery, bell pepper, scallions and cilantro and toss together to combine.
4. In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, sugar, and hot mustard. Pour over the potato mixture and gently stir to coat. Crumble the cooked bacon and stir in. Garnish with pepper strips if desired. Chill until ready to serve.
Makes about 6 servings. Keep leftovers refrigerated for a few days.
Other recipes like this one: Lemon Herb Potato Salad; Potato, Broccoli, and Green Bean Salad with Tarragon Mustard Dressing; Cabbage Slawwith Spicy Peanut Dressing
One year ago: Pasta with Morels and Brown Butter