Cooking for Zo

Asian Potato Salad? HUH? This is what we served with our Pan-Asian Meatloaf. On our Southern/Asian food fusion night. I really loved this potato salad! Especially while it was still warm. The next day I ate some cold and while it was good I had to heat the rest of it up. It just tasted right that way, so I suggest you eat it that way! Enjoy!

Ingredients:

6 red potatoes

1/2 cup red onion (diced)

1 green onion (diced)

1/2 cup sugar snap peas (par boiled, chopped)

1/4 cup orange bell pepper (diced)

2-3 tbsp cilantro (chopped)

1/2 Serrano pepper (diced)

1 hard boiled egg (diced)

3 tbsp whole grain Dijon

2 tbsp rice wine vinegar

1-2 tsp sweet hot mustard

1 tsp mirin

1/2 tsp soy sauce

1/2 of a limes freshly squeezed juice

2 tbsp olive oil

1/2 tsp honey

1/2 tsp sriracha

1 tbsp mayonnaise

black pepper (to taste)

kosher salt (to taste)

Mix together ingredients in a small bowl and sit to the side until ready to use.

Place potatoes in a pot with enough water to cover them completely and turn heat to medium high bringing water to a boil. Boil for 15-20 minutes or until potatoes are easily pierced with a fork but are still firm. Remove potatoes from heat, strain and sit to the side until you can easily handle them. Once you can handle them without burning your hands chop into large bite sized pieces.

Immediately mix all ingredients together in a large bowl with sauce and serve while salad is still warm! Enjoy!