This Asian-style take on the traditional potato salad is sure to turn some heads at your next picnic. A mix of sesame oil, soy sauce, rice wine vinegar and chili paste provide balanced flavour with an extra zip, while bok choy gives extra crunch. Serve often for maximum summer enjoyment.
6 medium red potatoes or 30 baby potatoes, scrubbed, skin on, cut into large bite-size chunks (about 1 kg)
2 ribs celery, strings removed, chopped on the diagonal (2)
1 red bell pepper, diced (1)
1 stalk bok choy, green leaf shredded, white stalk chopped on the diagonal (1)
¼ cup + 1 Tbsp rice vinegar (75 mL)
¼ cup + 1 Tbsp canola oil (75 mL)
1 ½ Tbsp Chinese light soy sauce (22 mL)
1 Tbsp dark soy sauce (15 mL)
1-1½ tsp sesame oil, according to taste (5-7 mL)
¾ tsp granulated sugar (4 mL)
½ tsp chili paste (2 mL)
1 garlic clove, peeled and chopped (1)
6 medium red potatoes or 30 baby potatoes, scrubbed, skin on, cut into large bite-size chunks (about 1 kg)
2 ribs celery, strings removed, chopped on the diagonal (2)
1 red bell pepper, diced (1)
1 stalk bok choy, green leaf shredded, white stalk chopped on the diagonal (1)
¼ cup + 1 Tbsp rice vinegar (75 mL)
¼ cup + 1 Tbsp canola oil (75 mL)
1 ½ Tbsp Chinese light soy sauce (22 mL)
1 Tbsp dark soy sauce (15 mL)
1-1½ tsp sesame oil, according to taste (5-7 mL)
¾ tsp granulated sugar (4 mL)
½ tsp chili paste (2 mL)
1 garlic clove, peeled and chopped (1)
