Thai Styled Potato Salad

• 5 lbs red potatoes (or Yukon gold)
• 1 cup mayonnaise (set aside 1/2 cup)
• 1/4 cup celery, chopped fine
• 1/4 cup red onion, chopped fine
• 1/4 cup bell pepper, chopped fine
• 3 hard-boiled eggs, chopped
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon smooth peanut butter
• 1 teaspoon grated fresh ginger
• 1/4 cup cilantro, chopped fine
• 1 tablespoon jalapeno pepper, chopped fine (adjust up or down for level of heat you like)
• salt and pepper, to taste

1. Wash and quarter the bag of potatoes.
2. Boil for 20 minutes or until semi-tender. Don't over boil.
3. Strain potatoes.
4. Blanche in cool water to stop the cooking.
5. In a bowl add a 1/2 cup of the mayo, mix gently and put in the fridge for about 3 hours.
6. Take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper.
7. Fold gently, to incorporate all the ingredients.
8. Let sit in refrigerator for about 45 minutes before serving.
9. Mix in the bacon just before serving to your family and/or guests.

red potatoes, mayonnaise, celery, red onion, bell pepper, eggs, soy sauce, lime juice, smooth peanut butter, ginger, cilantro, jalapeno pepper, salt

Taken from www.food.com/recipe/thai-styled-potato-salad-305751 (may not work)