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Potato salad with mini pak choi

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 3 pak choi (mini pak choi)
  • 2 m.-sized onion(s)
  • 2 chili peppers
  • 250 ml vegetable stock
  • 5 tbsp apple cider vinegar
  • 2 tbsp oil
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Boil the potatoes in plenty of salted water, drain, rinse, and peel while still hot. Finely chop the bok choy and set aside a few leaves for garnish. Pour the diced onions, bok choy, vegetable stock, and vinegar over the hot potatoes. Finally, stir in the sliced ​​chili and oil. Season with salt and pepper. Let stand in the refrigerator for 40 minutes. Tip: Perfect with BBQ.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Potato salad with mini pak choi