Reviewed: Nov. 2, 2009

Next time i think i would only use a little bok choy. it seemed to get soggy pretty quick; but still a great recipe for something different.

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KVUKOVICH

Cooking Level: Intermediate

Home Town: Garden City, Michigan, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Sep. 10, 2009

Good overall taste, but as written it is too soopy for my taste and the onion/red pepper are way too much for 6 new red potatoes. Next time I'll add more potatoes (probably 6 more) and try that.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Jun. 23, 2009

WOW!! I made this for my Father's Day crowd because we had a Korean feast and I wanted to try a different side dish. Besides all the kimchee. This was perfect. A different twist. I made the recipe as stated but I couldn't NOT find DRY HOT MUSTARD. So I used regualr mustard powder. Next time I will use more bacon and more veggies or less mayo.

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paulac

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

Really wanted to love this, but just didn't-neither did my cookout friends. It was just enough different to be different, but not fabulous! Made as written-maybe just personal taste issue.

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DRFISH

Cooking Level: Expert

Living In: Danville, Indiana, USA

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Reviewed: Jun. 1, 2009

this was a perfect item to bring to a barbecue. I was asked to bring a side dish - and this barbecue was being held by a wonderful caterer so I wanted to impress! and this did! They ate it all up. I would lesson the amount of mayo though - was a little too much.

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 23, 2009

Great update on potato salad, I followed the recipe exactly and wouldn't change a thing.

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Danielle

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

Wow! I taste tested this and I couldn't stop eating it... Well, Im from all over and have developed certain tastes' for certain items... I lived in the south and I love potato salad traditionally with yellow mustard, mayo, sweet pickles, chives... but I made Asian Flare Spare-Ribs...(recipe I will soon post) where I combined a couple different recipes to make my own delicious slow cooked ribs.. bo again being from south... I wanted potato salad with my ribs and this is a great Asian meal with a southern roots. Thanks!

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PridaFood

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 17, 2008

This recipe is awesome!!! I wouldn't change a thing!

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wannabegourmet

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Billings, Montana, USA

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Reviewed: Oct. 1, 2007

Great taste and change from traditional potato salad. Flavors blend great. I served it with seared tuna steaks and it was a hugh hit.

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Beddy

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2007

I was a little hesitant to try this recipe because of the ingredients, but when I read the reviews I decided to give it a try; I'm really glad I did. The different flavors and textures worked really well together.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 5, 2007

Awesome job with them taters there! And I'm a life-long non-potato eater, but when I saw this one, something in my brain made a 'ding' noise and I had to try it. I love all the ingredients, but my cilantro was in an even sorrier state (2 weeks in fridge) and was only able to use a scant amount of what was salvagable. My bacon was on it's way out too, so I doubled up on the bok choy and onions and omitted the salt since the soy sauce was included. Nice and spicy and definitely something I'll make for company or wherever I'm invited that says 'bring dish'. It'll be brought!!

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becks

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Reviewed: Apr. 27, 2007

What a great twist to potato salad! I left out the bacon and used a small squirt of regular yellow mustard instead of the dry mustard and it turned out great.

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Karen

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2007

I can't stop eating this stuff! I omitted the cilantro - mine has been in the fridge for a week, and was looking pretty sorry - and I'm actually glad I did. The flavors work SO well. I'll definitely be making this again! Thanks so much!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 10, 2006

This turned out much better than expected. Delicious with Asian Tuna Patties and some pineapple chutney. It was even better the next day.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Jul. 4, 2006

Very tasty and a fun change from regular potato salad. I didn't include the bacon and added celery. I like regular potato salad and will make that more often but this is a nice option when I need a change.

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KIRSTIN99

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Reviewed: Mar. 15, 2006

This potato salad is awesome! At first glance it doesn't seem like the combination of ingredients would work, but they actually work beautifully. The bok choy and peppers add crunch, and the soy sauce adds just the right amount of saltiness. I used maple cured bacon which is a little less salty then regular smoked bacon, and it turned out great! I'm a cilantro lover, so I added cilantro according to the recipe however I think that those who don't care for the strong flavor of cilantro could easily substitute parsley and not miss a beat. This is a great recipe and I will be making it again and again. Yum!

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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