Asian Potato Salad Recipes

KOREAN POTATO SALAD

Steps:

• Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in ice water, peel them.
• Roughly chop cooked eggs into small pieces. If you want to garnish the top with egg yolk, set aside 1 egg yolk and leave it uncut.
• Peel potatoes and carrots. Cut potatoes into 3/4 inch thick discs then further into 1 inch or so squares. Cut carrots into 1/2 inch discs then cut the thicker parts into halves. Basically, you want the carrots to be about 1/2 the side of a potato.
• Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/8 tsp salt. Bring to a boil and then boil on medium heat for 8-9 minutes then add the carrots. Cook about 8 minutes more until the potatoes kind of crumble when cutting with a fork and the carrots should be just softly cooked but not mush.
• While potatoes are cooking, cut cucumbers into cubes.
• Cut the apple into cubes. For color, you can just core them and cut with peels on. But if your apple is not organic or is waxed, peel it and then cut into cubes.
• Drain potatoes and carrots. Set aside and let it cool.
• In a large bowl, add potatoes, carrots, cucumbers and apples.
• To the bowl, add mayonnaise and gently mix them all up. Then add chopped eggs. Mix again.
• Add salt and sugar to taste. (About 3/8 to 1/2 tsp salt and 1/4 tsp sugar to my basic 2 potato salad).
• Mix and taste again. By now, potatoes will most likely have disintegrated and become total mush as you see in the picture and that's how it should be. But it's also fine if it is still holding shape.
• Optionally, using a sieve, grate the egg yolk on top of the potato salad.
• Serve room temperature or cold from the fridge.

ASIAN POTATO SALAD

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.

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.

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.

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.