A delightful twist on the classic potato salad, featuring Asian-inspired flavors and a creamy dressing.
Boil the potatoes in a large pot of salted water until tender but firm.
Test the potatoes with a fork; they should be tender but not falling apart.
Drain the potatoes and let them cool slightly before cutting into bite-sized pieces.
Allowing the potatoes to cool slightly makes them easier to handle.
Cook the bacon in a skillet until crispy, then crumble into small pieces.
Drain the bacon on paper towels to remove excess grease.
Chop the bok choy, green onions, and cilantro, and place them in a large mixing bowl.
Use the tender parts of the bok choy for the best texture.
In a separate bowl, whisk together the mayonnaise, sugar, soy sauce, mustard powder, and salt to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the potatoes, bacon, and vegetables in the mixing bowl, then pour over the dressing and mix well.
Mix gently to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad garnished with additional cilantro or green onions, if desired.
Serve in a decorative bowl for a pleasing presentation.
