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Grilled Baby Bok Choy and Potato with Yuzu Mayo

This light and fresh yuzu mayo pairs amazingly with grilled Baby Bok Choy and fingerling potatoes

Serves 4


  • 1 (5ct ) bag Jade Baby Bok Choy, quartered
  • 1 (5ct ) bag Jade Baby Shanghai Bok Choy, quartered
  • 3 golden fingerling potatoes, quartered
  • 3 red fingerling potatoes, quartered
  • 3 purple fingerling potatoes, quartered
  • ½ cup mayonnaise
  • 1 tsp yuzu juice
  • 1 Tbsp low sodium soy sauce
  • Salt and pepper to taste
  • Garnish: Tongarashi Chili


Lightly toss Bok Choys and potatoes with olive oil and season with salt and pepper. Grill until desired tenderness leaving the Bok Choy tender-crisp.

In a small mixing bowl, combine mayonnaise, yuzu juice and soy sauce. Garnish with a dash if Tongarashi chili.

Serve grilled Bok Choy and potatoes with yuzu mayo on the side.