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Asian Potato Salad

(2 Votes)
SERVES
10
COOK TIME
10 Min

Water chestnuts, soy sauce, and ginger add an Asian flair to this East-meets-West recipe for Asian Potato Salad. It's a unique flavor twist on a potluck-favorite side dish!

What You'll Need:
  • 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
What To Do:
  1. Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat.
     
  2. 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.
     
  3. 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. 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I just tried this tonight. I did taste the dressing and tweak it as follows: I used Duke's mayonnaise, which has no added sugar, so I used 2T. brown sugar. I couldn't taste the ginger (Mine is pretty old and may have lost its flavor) so I added an additional 1/4 t. I'm going to buy new for the next batch. I felt it needed more salt and flavor at the end, so I added a couple of sprinkles of Paula Deen's House Seasoning (four parts salt to one part each of black pepper and garlic powder stirred together). With these changes, I thought this was just stellar. I have a favorite go-to American style potato salad recipe courtesy of the Fannie Farmer cookbook, but this has taken a place beside it in my heart. It's different enough to not feel repetitive, while being tasty enough to repeat often. My advice would be to follow the recipe as written for the dressing, then taste and adjust to your preferences. I am just delighted to have found a recipe that's a real keeper. Even my picky husband likes it.

why could you not just bake the red potatoes, the rest sounds good I woukd keave out the red pepper. but going to try it for my asian family soon.

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