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Crispy Bacon and Bok Choy Asian Potato Salad

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
12 servings
Lunch
Crispy Bacon and Bok Choy Asian Potato Salad
Ingredients
  • 4 slices bacon
  • 6 medium red new potatoes
  • 1 1/3 cups mayonnaise
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/8 teaspoon dry hot mustard
  • 1/8 teaspoon salt
  • 3/4 cup chopped bok choy
  • 1 medium red bell pepper, seeded and diced
  • 1/2 cup chopped green onion
  • 1/4 cup chopped fresh cilantro
Instructions
1
Cook the bacon in a substantial skillet over an elevated heat level, frequently rotating it until uniformly browned, approximately 10 minutes. Transfer the bacon to paper towels and break it into smaller pieces once cooled enough to handle.
2
During this time, prepare a substantial container of salted water and bring it to a rolling boil. Introduce potatoes into the pot and cook until they are tender but retain some firmness, roughly 15 minutes. Drain the potatoes and allow them to rest for 15 minutes before chopping into manageable pieces.
3
Prepare a container by mixing together mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt until they are fully incorporated.
4
Combine the cooked potatoes, crispy bacon, bok choy, bell pepper, green onion, and cilantro in a spacious bowl. Pour the dressing mixture over the top of the ingredients and mix until they are well combined. Refrigerate the salad for at least 1 hour, allowing the flavors to meld together.