With a few distinctive additions (bok choy, soy sauce, and sesame oil), this Asian potato salad combines the traditional potato salad elements of potatoes, bacon, onions, and mayonnaise.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
Ingredients
- 4 slices bacon
- 6 medium red new potatoes
- 1 ⅓ cups mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ⅛ teaspoon dry hot mustard
- ⅛ teaspoon salt
- ¾ cup chopped bok choy
- 1 medium red bell pepper, seeded and diced
- ½ cup chopped green onion
- ¼ cup chopped fresh cilantro
Instructions
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
- While the bacon is cooking, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool for 15 minutes. Chop into bite-sized chunks.
- Mix mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt together in a bowl until well combined.
- Combine potatoes, bacon, bok choy, bell pepper, green onion, and cilantro in a large bowl. Pour dressing over top and mix until well combined. Refrigerate until flavors have blended, at least 1 hour.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 320 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Always tastes great! This time we had no bok choy so substituted with chopped mixed greens. Less Asian, same great spin on a trusty dish.
Nice variation and I had all the ingredients in my fridge!
Love this salad. I omitted the bacon, 1 because my child is pescatarian so no meat. I use dark soy sauce and mushroom soy sauce which gave it a little more umami flavor. I did increase the amount of sesame oil because I love that stuff. I used yellow and orange peppers instead because I like their sweetness over the red pepper and I sprinkled some toasted sesame seeds on top which added a little crunch. I watch a lot of YouTube videos by Mikey Chen and Mark Wiens and the Asian potato salads that I had seen in those videos seem to be more creamer to where was almost like mashed potatoes were mixed with nice chunks of potato. so when I cut up the potatoes I had a bunch of smaller pieces with the larger pieces and I peeled and steamed mine so it is definitely really creamy thick can you get those big bites of potato which I really like.
I wanted to make this to have with my Asian inspired barbeque and it was a good choice. I was surprised how creamy it was with no eggs.
Very interesting for a change of pace. I love the surprise of adding extra veggies into basic potato salads and the asian twist on the dressing appealed to me. While tasty this just didn’t quite come together in a way that said fusion.
I made this exactly according to the recipe and I couldn’t believe how good it was! I normally don’t like potato salad very much, but this was way better than any other kind I’ve had.
I’ve been trying to find a recipe that I can incorporate potato salads with an Asian flare and this dish does not disappoint. Even my “non-loving mayo” kid liked this dish. I will be making this again. Thank you!
We love this recipe. It is easy to make and isn’t swimming in dressing like so many potato salads that are store bought. I had black Sesame seeds that I needed to use up,they were a wonderful added to this recipe. Since then, I have used regular Sesame seeds in it but we like the black ones best. It is a new favorite at our house. 🙂
Great but I replaced the secondary ingredients with carrots and celery.
This was so delicious! I pretty much followed the recipe and it came out wonderful… It paired so well with pork chops marinated in soy sauce and garlic. Will definitely make this again!
I made this earlier today for dinner tonight. I went exactly by the recipe, and like another reviewer I am not a big fan Of potatoes, but my husband is, so I went out on a limb…It was really different, and really delicious!
This was ok. I wanted something with an asian flare, so I decided to try this. I followed the recipe exactly. I felt the sesame oil was a little too overpowering. It’s all I really tasted. Next time, I think I will reduce the sesame oil and just put some sesame seeds in the salad. It needed something else, I just can’t figure out what. I will need to play with it. Overall, it was an ok recipe. It could be better with some tweaks.
I liked this, the flavor was good.
My new favorite potato salad, however, I do add more Soy sauce and sesame oil. Didn’t have dry hot mustard, but powdered wasabi worked out great.
Loved this recipe! My son had seconds. This was perfect with outrKorean BBQ short ribs we did on the grill. I will for sure make this again
My hubby is not a big fan of cold potato salad,he’ll eat it, but no matter how much i change it up, he never raves(& he often raves about my cooking!) Well BOY DID HE LOVE THIS (as did my young kids) I’ve often used this flavor profile, but never thought to try it w/potato salad. I was cooking up southern pork ribs (using spicy chinese barbecue riblets recipe on here) & ribs & tater salad go well, but i wanted to carry through the asian theme,can’t believe i found a recipe that worked! Try it, if you like asian inspired dishes, & potatoes, you’ll LOVE this..I served it w/alysons brocc salad…Even though it’s very unique, my hubby proclaimed that this is the dish he wants me showing off (even at his fam’s Thanksgiving,lol…unorthodox, but he liked it THAT much!)
So delicious!
Awesome. We all love this. It’s a do-over.
This is so good. Looking at the recipe it seems like an odd combination of ingredients. If you can get past that, give it a try. You will be glad you did. Yummmm!
This intimidated me at first because it seemed like such a bizarre combination, but it was delicious! The only substitution I made was I used Yukon Gold potatoes instead of red because that was what I had on hand. I made the rest exactly as written and found it to be a truly unique flavor. Nice job, thank you for sharing!
Excellent potato salad I can’t stop eating it.