RECIPE: Rec: Chinese Potato Salad. It looks interesting, and is on my 'to try' list.

RECIPE:
M

michael-in-phoenix

Well-known member
Chinese Potato Salad

5-6 medium potatoes (about 2 1/2 pounds)

4 slices bacon, well-cooked and crumbled

3/4 cup chopped bok choy

1 red pepper, diced

1/2 cup chopped green onion

1/4 cup chopped cilantro

Sauce

1 1/3 cup mayonnaise

1 tsp sugar

1 tbsp soy sauce

1-2 tsp sesame oil

1/8-1/4 tsp hot mustard powder

1/8 tsp salt

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 hot 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.

 
Michael, this looks great. Question re: the hot dry mustard powder...

this is something like Colman's, right? Just wanted to make sure since the hot qualifies it. That's the only kind of mustard powder I use, but maybe there are others?

 
Often those dollar bottles are just dry yellow mustard. You also have to be careful...

...as a lot of the dollar stuff we see around here are past their prime age-wise. I also know from personal experience, having been in the closeout business for a dozen years, the dates on the bottles can mean very little, if you get my drift.

That's not to say I don't use the cheap stuff, but I try to avoid it if I can.

I once made an offer to purchase multiple truckloads of a national brand fruit juice in quart plastic containers. It was nearly 6 months out of code (past the expiration date). The company didn't like my offer so they took it all back to their plant and re-bottled it -with new code dating.

Of course there's no way to know when this happens, so there's really no way to protect yourself from this type of thing --other than to return a product if it has an 'off' taste, even if it is 'in code'.

Michael

 
I've bought dry Chinese mustard in glass jars in grocery stores. It's mixed with water to make

Chinese mustard. I think the Wasabi powder would be a great sub. The Chinese mustard is really hot.

 
I make a hot 'n sweet mustard and use the dollar mustard all the time.

It works as well as Colman's for me.

 
Curious, I use Chinese mustard a lot- use a bit in salad dressings, sauces, any time you need to...

put "zing" in something. I don't mix it with water, I just use the powder as is. It has a different kind of flavor than wasabi but can be used interchangeably.

Just of interest, here in the islands folks use massive quantities of Coleman's powdered mustard to mix with soy sauce for a very hot result. Wasabi can be really expensive and the Coleman's is not. Hot is very popular in Hawaii.

 
Wonderful tip, CathyZ...thank you...

my middle son and I love "hot" also. He's usually adding red pepper flakes to everything, but in a soy sauce situation, it's great to know about the Coleman's. (wish I could visit Kaua'i again!)

 
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