Servings: 8
Source: Gourmet 6/1979
Ingredients
3 pounds boiling potatoes
1 cup mayonnaise
1/4 cup soy sauce
1/4 cup rice vinegar
6 ounces fresh bean sprouts
2 large red peppers, cut into 1/4-inch pieces
1/3 cup snipped chives
Directions
Steam potatoes for 25-30 minutes until just tender, let them cool slightly, and cut them into 3/4-inch cubes.
In a bowl combine the potatoes while they are still warm with mayonnaise, soy sauce, rice vinegar, and pepper to taste, tossing the mixture gently with rubber spatulas, and fold in bean sprouts, drained, and red pepper pieces.
Chill the salad, covered, for at least 2 hours. Transfer the salad to a salad bowl and sprinkle it with chives.