- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 1/2 pounds Potatoes thin skinned
- 3 Bacon crisp strips
- 1/2 cup Chinese Celery sliced
- 1/2 Organic Bell Pepper (red) seeded and cut into 1/4 inch squares
- 2 Organic Green Onions thinly sliced
- 2 tablespoons Cilantro chopped
- 3 Organic Bell Pepper (red) cut into rings for garnish
Dressing
- 1/2 cup Mayonnaise
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Sesame Oil
- 1 teaspoon Hot Mustard or Chinese Mustard prepared
- 3/4 teaspoon Sugar
- 1/2 teaspoon Salt
Directions
Place the potatoes in a pan with 1 inch of boiling water; cover and cook until tender when pierced, 20 - 25 minutes.
Drain, cool slightly, peel, and cut into 1 inch cubes. Whisk the dressing ingredients in a medium bowl; cover and refrigerate.
Place the potatoes in a large salad bowl with half the bacon, chinese celery, bell pepper squares, green onions, cilantro, and dressing. Toss to mix well.
Garnish with the remaining bacon and red bell pepper rings. (If made ahead, refrigerate until ready to serve.)
