ASIAN POTATO SALAD
Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.
Provided by NainInCandia
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
- To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
- Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 20 g, Cholesterol 12.7 mg, Fat 21.2 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 319.8 mg, Sugar 1.3 g
ASIAN-STYLE POTATO SALAD
1. In a small bowl, whisk together the rice wine vinegar, light and dark soy...
Provided by Katie Brunke
Yield 6
Number Of Ingredients 14
Steps:
- 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.
WARM ASIAN POTATO SALAD
Make and share this Warm Asian Potato Salad recipe from Food.com.
Provided by queenbeatrice
Categories < 30 Mins
Time 25m
Yield 6 sides, 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring potatoes to a boil over high heat with 1 tsp salt added to water.
- Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain.
- In a serving bowl, whisk vinegar, olive oil, sesame oil and remaining ¼ teaspoons salt.
- Stir in red pepper, green onion, jalapeño, and cilantro.
- When potatoes are cool enough to handle, cut each lengthwise in half.
- Add potatoes to bowl with dressing and toss to coat.
- Serve warm or at room temperature.
Nutrition Facts : Calories 130.8, Fat 5.4, SaturatedFat 0.8, Sodium 504.7, Carbohydrate 19.1, Fiber 3.2, Sugar 2, Protein 2.2
WARM ALSATIAN POTATO SALAD
This is the type of salad my mom used to make-unfussy and delicious. It's best with fresh spring potatoes and onions, but it hits the spot any time of year. While I love drinking dry white Alsatian whites, I enjoy making this salad with a good Sancerre.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
- Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.
ASIAN-GERMAN FUSION POTATO SALAD
This is a creamy German-style potato salad with a tremendous flavor given from Asian ingredients! I made this up on a whim and everyone loved it. I add ham, but feel free to leave it out - it won't alter the flavor much, just the texture.
Provided by LONBINDER
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
- Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
- In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
- Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 28.4 g, Cholesterol 26.5 mg, Fat 39.2 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 6.7 g, Sodium 666.4 mg, Sugar 2.9 g
ASIAN POTATO SALAD
Make and share this Asian Potato Salad recipe from Food.com.
Provided by Mercy
Categories Potato
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot and add enough water to cover.
- Add salt and bring to a boil over medium-high heat.
- 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.
- 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.
Nutrition Facts : Calories 272.8, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 1221.2, Carbohydrate 43.2, Fiber 4.8, Sugar 6.1, Protein 4.4
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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WARM ASIAN POTATO SALAD - GOOD HOUSEKEEPING
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- In 4-quart saucepan, place potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat.
- Drain. Meanwhile, in medium serving bowl, with wire whisk, mix vinegar, olive oil, sesame oil, and remaining 1/4 teaspoon salt until blended.
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