Asian Potato Salad Recipe 475 Recipes

ASIAN-STYLE POTATO SALAD

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.

ASIAN POTATO SALAD RECIPE - (4.7/5)

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. Note Want an even more hearty taste? Make this with baked potatoes rather than boiling red ones -- the choice is yours

ASIAN-GERMAN FUSION POTATO SALAD

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.

CHINESE POTATO SALAD

Steps:

• Boil the potatoes until cooked, but still firm.
• Cut into salad-sized chunks.
• 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).
• Put all salad ingredients in a large bowl, then add the sauce and mix well.
• Chill.

ASIAN POTATO SALAD

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.

WARM ASIAN POTATO SALAD

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.