Asian Potato Salad

• 3 lbs small red potatoes
• 1 tablespoon salt
• 1 cup mayonnaise
• 1 tablespoon soy sauce
• 1 tablespoon light brown sugar
• 1 teaspoon ground ginger
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 1/2 of a large red bell pepper, diced
• 4 scallions, thinly sliced

1. Place the potatoes in a large pot and add enough water to cover.
2. Add salt and bring to a boil over medium-high heat.
3. Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
4. Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well.
5. Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well.
6. Cover and chill for at least 2 hours before serving.

red potatoes, salt, mayonnaise, soy sauce, light brown sugar, ground ginger, water chestnuts, red bell pepper, scallions

Taken from www.food.com/recipe/asian-potato-salad-119927 (may not work)