Asian Potato Salad

East meets West with this simple-as-can-be side dish that truly blends the best of two cultures.

Serves: 10

Cooking Time: 10 min

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

Instructions

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.