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This recipe is classed as easy

Rating 3.25 / 5 (20 votes)

Prep time:
15 min, plus cooling
Cook time:
10 min

Jean-Christophe Novelli transforms the humble potato into an Oriental-inspired salad with fresh herbs and a tangy, hot sauce


1. Bring a heavy-bottomed pan of water to the boil, add the potatoes and cook for 10 minutes – they should still be firm. Allow to cool for 15 minutes, then peel and grate

2. For the sauce: mix all the ingredients together with 1/8 tsp salt in one bowl.

3. Mix the remaining salad ingredients together in a large bowl, then drizzle over the sauce and combine well. Chill in the fridge for a minimum of 15 minutes before serving.


  • 5-6 medium potatoes
  • 4 slices bacon, well-cooked and crumbled
  • large bunch pak choi, chopped
  • 1 red pepper, diced
  • 1 spring onion, chopped
  • 1 red chilli, finely chopped
  • 1 tbsp fresh coriander, chopped
  • 1 tsp fresh ginger, grated

For the sauce

Tips and suggestions

Jean-Christophe Novelli has launched a Master Spud competition to inspire Brits to cook more with potatoes. To take part and for more potato recipes, visit the Master Spud website

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