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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chinese vegetables and seasonings lend a different flavor to this potato salad recipe made with mashed potatoes. Feel free to use low-fat mayonnaise, and to replace 1/4 cup of the mayonnaise with low-fat sour cream if desired. You can use red pepper flakes or Thai sweet chili sauce. Ingredients:
3/4 cup mayonnaise |
2 teaspoons chili sauce |
1 1/2 teaspoons soy sauce |
4 medium red potatoes (about 1 1/2 pounds), washed, peeled, and cut into chunks |
1 tablespoon butter or margarine, or to taste |
1 salt and black pepper, to taste |
2 tablespoons chopped chives (use chinese garlic chives for extra flavor) |
1/2 large red bell pepper, diced |
2 celery stalks, thinly sliced |
1 scallion, finely chopped |
3 hard boiled eggs, thinly sliced |
Directions:
1. Combine the mayonnaise, chili sauce, and soy sauce. Cover and refrigerate while preparing the potatoes (this gives the flavors a chance to blend).
2. Bring a large saucepan with salted water (enough to cover the potatoes) to a boil. Cook the potatoes in the boiling water until they are tender and pierce easily with a fork (15 to 20 minutes). Drain.
3. Place the potatoes in a large bowl and mash with the butter, salt, and pepper.
4. Prepare the chopped chives and stir into the mayonnaise dressing. Stir the dressing into the potatoes.
5. Add the red pepper, celery and scallion. Fold in the eggs. Chill until ready to serve.
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