Best 2 Wasabi Potato Salad Recipes
Wasabi potato salad is a delicious and unique dish that combines the flavors of wasabi, mayonnaise, and potato. It is a great side dish for any meal, and it can also be served as a main course. Wasabi potato salad is easy to make, and it can be tailored to your own taste preferences. If you like your food spicy, you can add more wasabi. If you prefer a milder flavor, you can use less wasabi or omit it altogether. You can also add other ingredients to your wasabi potato salad, such as chopped vegetables, hard-boiled eggs, or bacon.
Check out the recipes below so you can choose the best recipe for yourself!
WASABI POTATO SALAD
Although I haven't tried this yet, I think it sounds delicious and spicy and a nice change from the usual! Recipe source: local newspaper
Provided by ellie_
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over high heat place potatoes covered with water.
- Reduce heat to simmer and cook for 12 minutes or until tender.
- Drain and spread potatoes on a cookie sheet. Cool to room temperature.
- While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
- Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste).
- Refrigerate until serving. Serve cold or at room temperature.
Nutrition Facts : Calories 432.9, Fat 21.6, SaturatedFat 3.5, Cholesterol 19.7, Sodium 539.9, Carbohydrate 55.8, Fiber 5.7, Sugar 8.2, Protein 6.7
WASABI POTATO SALAD
Categories Potato Side Stew Vegetarian
Yield As a side dish, this will serve 6 to 8.
Number Of Ingredients 11
Steps:
- Leave the skin on the quartered potatoes and place them and the eggs a large pot. Cover with cold salted water and bring to a boil. Boil the potatoes until they are a fork tender, but still semi-firm (about 12 to 15 minutes after the water begins to boil). Strain and submerse the potatoes and eggs in cold water to cool (5 to 10 minutes). Shell and dice the eggs. At this point the skins of the potatoes can be easily removed; however, you can leave the skins on if you wish. In a large bowl, whisk together all of the other ingredients. The wasabi oil is particularly important in this recipe, as it adds a truly unique flavor to the dish. Add the diced eggs and the potatoes to the bowl and fold the potatoes and eggs into the dressing being careful to not mash or break up the cooked potatoes. The salad can be kept in the refrigerator for at least a week and it can be served cold or hot. Simply re-heat it in the microwave to serve warm.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well and are less likely to fall apart when cooked.
- Cook the potatoes properly: Boiling the potatoes until they are tender but still slightly firm will help them hold their shape in the salad.
- Cool the potatoes completely: Before adding the potatoes to the salad, let them cool completely. This will help prevent the salad from becoming watery.
- Use fresh vegetables: Fresh vegetables will give your potato salad the best flavor. If you can, try to use vegetables that are in season.
- Don't overdress the salad: Too much dressing can make the potato salad soggy. Start with a small amount of dressing and add more to taste.
- Let the salad chill: After you've made the potato salad, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and will make the salad more refreshing.
Conclusion:
Wasabi potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It's a great way to use up leftover potatoes, and it's also a healthy and flavorful option. With a few simple tips, you can make the perfect wasabi potato salad that everyone will love.
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