Fill a large stock pot with water.
Multi-Colored Fingerling Potatoes (2 1/2 cups)
and bring water to a boil. Boil the potatoes for 20 minutes or until fork tender.
Drain the potatoes and let them cool completely.
Meanwhile, mix together in a small bowl
Mayonnaise (1/3 cup)
Chili Garlic Sauce (1 Tbsp)
Lee Kum Kee Hoisin Sauce (1 tsp)
Soy Sauce (1 splash)
To make the
, fill a stock pot with water and bring to a boil Gently add the eggs to the water and set a timer for seven minutes.
Then move the eggs to an ice bath to cool completely. Once cooled, crack the egg slightly and remove the shell. Slice in half when ready to serve.
Next, halve the cooled potatoes and place into a large serving bowl. Add the
Celery (3/4 cup)
Red Onions (1/4 cup)
Fresh Parsley (2 Tbsp)
, and mayo mixture. Toss to combine adding
Salt (to taste)
Ground Black Pepper (to taste)
Top with seven minute eggs and serve. Enjoy!