Chinese Potato Salad

Chinese seasonings and bok choy make this fusion recipe a flavourful alternative to standard potato salad.

Chinese Potato Salad

Chinese Potato Salad

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Chinese
Author: The Cook


  • 6 medium red potatoes <em>, about 900 g</em>, cut into chunks

For dressing

  • 5 tablespoons rice wine vinegar
  • 5 tablespoons extra virgin olive oil
  • tablespoons Chinese light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 - 1½ teaspoons sesame oil, according to taste
  • ¾ teaspoon sugar
  • ½ teaspoon chilli paste, or to taste
  • 1 garlic clove, peeled and chopped

Other ingredients

  • 2 stalks celery, strung and chopped on the diagonal
  • 1 red capsicum (bell pepper), diced
  • 1 stalk bok choy, green leaf shredded, white stalk chopped on the diagonal
  • ¼ cup chopped spring onion


  • In a small bowl, whisk together the rice vinegar, olive oil, light and dark soy sauce, Asian sesame oil, sugar, chilli paste and garlic. Slowly whisk in the olive oil. Cover and refrigerate while preparing the potatoes.
  • In a large saucepan, bring the potatoes, salt and enough water to cover to a boil. Reduce the heat, cover and simmer until the potatoes are fork-tender (about 20 minutes). Drain.
  • Whisk the dressing again and then add it to the potatoes in a large bowl. Toss to mix thoroughly. Let the potatoes cool, then mix in the remaining ingredients. Cover and refrigerate until ready to serve. Stir the salad again before serving.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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