Serves 6–8

For extra bite, add up to ½ teaspoon of curry paste to the potato salad before serving.

4 potatoes

2 eggs

3 tablespoons mayonnaise

1½ tablespoons soy sauce

1½ teaspoons chopped cilantro leaves

¾ teaspoon Hot Mustard Sauce (page 18)

¾ teaspoon sugar

¼ teaspoon plus a few drops of sesame oil

1 cup shredded napa cabbage

⅓ cup chopped red onion

• Boil the potatoes and hard-boil the eggs. Drain and peel the potatoes, and cut them into bite-sized squares. Slice the hard-boiled eggs.

• Mix together the mayonnaise, soy sauce, cilantro leaves, Hot Mustard Sauce, and sugar. Stir in the sesame oil.

• Mix the potatoes, eggs, shredded cabbage, and chopped red onion together in a large bowl. Mix in the mayonnaise sauce. Keep in a sealed container in the refrigerator until ready to serve.

Main Dish Salad

The common tossed green salad is unknown in Chinese cuisine. A salad can be hot or cold, an appetizer or part of the main meal. It may even take the place of a sorbet when served between courses.