|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chinese seasonings and bok choy make this fusion recipe a flavorful alternative to standard potato salad.
- 6 medium red potatoes, about 2 pounds (cut into chunks)
- 2 ribs celery (strung and chopped on the diagonal)
- 1 red bell pepper (diced)
- 1 Stalk bok choy (green leaf shredded, white stalk chopped on the diagonal)
- 1/4 cup chopped green onion
- For the Dressing:
- 5 tablespoons rice vinegar
- 5 tablespoons extra virgin olive oil
- 1 1/2 tablespoons Chinese light soy sauce
- 1 tablespoon dark soy sauce
- 1 to 1 1/2 teaspoons Asian sesame oil (according to taste)
- 3/4 teaspoon sugar
- 1/2 teaspoon chile paste (or to taste)
- 1 garlic clove (peeled and chopped)
In a small bowl, whisk together the rice vinegar, olive oil, light and dark soy sauce, Asian sesame oil, sugar, chile paste, and garlic.
Slowly whisk in the olive oil. Cover and refrigerate while preparing the potatoes.
In a large saucepan, bring the potatoes, salt and enough water to cover to a boil. Reduce the heat, cover and simmer until the potatoes are fork-tender (about 20 minutes). Drain.
Whisk the dressing again and then add it to the potatoes in a large bowl. Toss to mix thoroughly.
Let the potatoes cool, then mix in the remaining ingredients.
Cover and refrigerate until ready to serve. Stir the salad again before serving.