Asian Potato Salad



3 pounds 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 large red bell pepper, diced
4 scallions, thinly sliced

1.Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat.
2.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.
3.Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well. Cover and chill for at least 2 hours before serving.

Makes 10 servings.