ASIAN POTATO SALAD

ASIAN POTATO SALAD


2 lbs. small red potatoes (see note)
1 tbsp. salt
1 cup mayonnaise
1 tbsp. soy sauce
1 tbsp. light brown sugar
1 tsp. ground ginger
1 (8-oza.) can sliced water chestnuts, drained and chopped
½ large red pepper, diced
4 scallions, thinly sliced


Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat.

Cook for 10-12 minutes, or until fork- tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.

Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes stir in the mayonnaise and mix well. Cover and chill for at least 2 hours before serving.

NOTE

Want an even more hearty taste? Make this with baked potatoes rather than boiling red ones.

Yield: 10 servings