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Salad
Asian
6 servings
15 minutes
25 minutes
1½ pounds potatoes, thin skinned
3 bacon, crisp strips
½ cup Chinese celery, sliced
½ organic red bell pepper, seeded and cut into ¼ inch squares
2 organic green onions, thinly sliced
2 tablespoons cilantro, chopped
3 organic red bell peppers, cut into rings for garnish
½ cup mayonnaise
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon hot mustard or Chinese mustard, prepared
¾ teaspoon sugar
½ teaspoon salt
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.)
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