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Full Online Book HomeLearning KitchenVegetables - Potato Salad - Chinese Potato Salad
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Vegetables - Potato Salad -  Chinese Potato Salad Post by :Deb22056 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1666

Click below to download : Vegetables - Potato Salad - Chinese Potato Salad (Format : PDF)

Vegetables - Potato Salad - 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

1 1/3 cup mayonnaise
1 tsp sugar
1 tbs 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 host 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.
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5 pounds re potatoes12 hard boiled eggssalt and pepper, to taste1 small onion, finely chopped (optional)1 quart Kraft Miracle Whip (no substitutes)1/2 cup granulated sugar1/4 cup apple cider vinegar2 tablespoons yellow mustard1/2 cup half and half cream Peel potatoes, cook til just tender, about 15-20 minutes, and drain. Let cool and cut up into chunks in a large kettle. Peel eggs and cut up into small chunks and add to kettle with potatoes. Add salt and pepper to taste. If you like onion, cut up one small onion fine and add to potato mixture. Spoon

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2 tablespoons butter 1 tablespoon minced garlic 1 bunch shallot, greens only 2 pounds crawfish tails 1 tablespoon liquid smoke flavoring 2 tablespoons Worcestershire sauce 2 pounds bacon, fried and crumbled 5 pounds red potatoes, boiled in skins, cut up 16 ounces mayonnaise 12 eggs, hard boiled, chopped 1 cup creole mustard 1/2 cup yellow mustard 2 tablespoons Tabasco sauce salt and pepper to taste In medium-size skillet, melt butter over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce. Cook for 15 minutes; cool. Add bacon and set aside. Mix potatoes, mayonnaise