Ingredients
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5 - 6
-
4
-
3/4
-
1
-
1/2
-
1/4
-
-
1 1/3
-
1
-
1
-
-
-
-
-
Directions
Chinese Potato Salad, A different kind of potato salad. Good in the summer time when you are cooking outdoors., I just love this. The balance is quite nice. One can taste all ingredients but none overpowers. Mainly I taste potatoes, as one should. I served this with grilled Teriyaki chicken, grilled asparagus, and Asian guacamole (laced with wasabi and fresh ginger) mixed with baby spinach. This different twist on Asian food is exciting and welcome. Thanks so much for posting this. It’s a keeper., Very different salad and a nice change from the norm. I made this exactly as posted except I did not have the hot mustard. I like beckas idea of adding the cashews and will try that next time.
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Steps
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1
Done
|
Boil the Potatoes Until Cooked, but Still Firm. |
|
2
Done
|
Cut Into Salad-Sized Chunks. |
|
3
Done
|
Mix the Ingredients For the Sauce Together, Using More or Less Sesame Oil and Hot Mustard, According to Taste (more Is Good, but Only Up to a Point). |
|
4
Done
|
Put All Salad Ingredients in a Large Bowl, Then Add the Sauce and Mix Well. |
|
5
Done
|
Chill. |
