6 medium red potatoes or 30 baby potatoes, scrubbed, skin on, cut into large bite-size chunks (about 1 kg)
2 ribs celery, strings removed, chopped on the diagonal (2)
1 red bell pepper, diced (1)
1 stalk bok choy, green leaf shredded, white stalk chopped on the diagonal (1)
¼ cup + 1 Tbsp rice vinegar (75 mL)
¼ cup + 1 Tbsp canola oil (75 mL)
1 ½ Tbsp Chinese light soy sauce (22 mL)
1 Tbsp dark soy sauce (15 mL)
1-1½ tsp sesame oil, according to taste (5-7 mL)
¾ tsp granulated sugar (4 mL)
½ tsp chili paste (2 mL)
1 garlic clove, peeled and chopped (1)
1. In a small bowl, whisk together the rice wine vinegar, light and dark soy sauces, sesame oil, granulated sugar, chili paste and garlic. Slowly whisk in the canola oil. Cover and refrigerate to blend the flavours, while preparing the potatoes.
2. Place potatoes in large saucepan and cover with about 5 cm (2-inches) of water. Place lid on and bring to a boil. Reduce the heat, cover and simmer until the potatoes are fork-tender (about 20 minutes). Drain.
3. Whisk the dressing again and then add it to the potatoes in a large bowl. Toss to mix thoroughly. Let the potatoes cool. When cooled add the celery, diced pepper and bok choy. Cover and refrigerate until ready to serve. Stir the salad again before serving.
Asian-Style Potato Salad
This Asian-style take on the traditional potato salad is sure to turn some heads at your next picnic. A mix of sesame oil, soy sauce, rice wine vinegar and chili paste provide balanced flavour with an extra zip, while bok choy gives extra crunch. Serve often for maximum summer enjoyment.
- 6 people
- Total Fat
- 12.5 g
- Saturated Fat
- 1 g
- 0 mg
- 342 mg
- 25.1 g
- 3.2 g
- 5.8 g
- 3.7 g
- 746 mg