| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chines, Salads | 1 | Servings | |
INGREDIENTS
| 5 | md | Potatoes (about 2 1/2 pounds), (up to 6) |
| 4 | sl | Bacon; well-cooked and crumbled |
| 3/4 | c | Chopped bok choy |
| 1 | Red pepper; diced | |
| 1/2 | c | Chopped green onion |
| 1/4 | c | Chopped celantro |
| 1 1/3 | c | Mayonnaise |
| 1 | ts | Sugar |
| 1 | tb | Soy sauce |
| 1 | ts | Sesame oil (up to 2) |
| 18 1/4 | ts | Hot mustard powder |
| 1/8 | ts | Salt |
INSTRUCTIONS
SAUCE Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and host mustard according to taste (the more the better, up to a point. . . ). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill. busted by sooz Posted to recipelu-digest Volume 01 Number 226 by James and Susan Kirkland <kirkland@gj.net> on Nov 08, 1997
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