Asian Potato Salad

After the fall of the South of Vietnam in1975, Vietnamese people scattered around the world and have learned how to modify so many different cuisines. The Vietnamese cuisine did not have a potato salad exactly, but we also love all kinds of potato dishes.  I like Western potato dishes, but western potato salad contain more fat than I would like to consume. Especially, during BBQ season, such as the 4th of July, potato salad side dishes are the most requested on the menu. I have combined both Asian and Western world cuisines to create this common sense recipe to serve even to the most critical eater. This is an easy and healthy potato salad that can be served outside under the sun for a few hours without fearing of getting bad. I hope this contribution will make your BBQ season healthier and enjoyable. Let's get started.

Ingredients:

1 lb. potatoes

2 carrots

2 hard-boiled eggs

1 /2 to 1 English cucumber

1 cup corn

1/2 to 1 small white onion

1 tsp salt

Seasonings:

1/4 cup apple cider vinegar

1/ 3 cup mayonnaise (use the avocado mayonnaise for better health)

Salt and pepper to taste.

1 ½ tsp honey

Garnish with chopped cilantro

Directions:

Combine the seasoning ingredients in a jar and mix well. Adjust the seasonings to your liking.

Peel and chop potatoes into big chunks.

 Cook potatoes for 10 to 15 minutes or until tender. Drain potatoes and then mash them. You can mash the potatoes well or still leave some potato chunks.

Slice white onion and English cucumber and place them in a bowl. Sprinkle with salt and let stand for 15 minutes. Run them under cold water and squeeze out the water from the onions and cucumber

Peel carrot and dice. Add diced carrot and two eggs to a pot of water and bring to boil . Turn heat off and cover for 10 minutes. Drain. Peel eggs and finely chopped eggs

If using frozen corn, blanch corn in a pot of water for few seconds. Drain.

In a container, combine mashed potatoes, corn, carrots, eggs, white onions, and cucumber. Pour the seasoning over and mix well. Cover and refrigerate until ready to serve. Sprinkle chopped cilantro.