Asian-style Potato Salad
3 pounds small red potatoes (whole, unpeeled)
1 tablespoon salt
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon light brown sugar
1 teaspoon ground ginger
1 8-oz can sliced water chestnuts, drained and chopped
1/2 of a large red bell 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 to 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 mixture, and mix well. Cover and chill for at least 2 hours before serving.