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.
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Salma Rahman
[email protected]This salad was a bit too spicy for me, but I think that's just because I'm not a big fan of wasabi. If you like wasabi, then you'll probably love this salad.
seban korme
[email protected]I'm not a big fan of wasabi, but I thought I'd give this recipe a try. I'm glad I did! The wasabi is not too overpowering, and it gives the salad a nice flavor. I will definitely be making this again.
Noyon Roy shuvo
[email protected]This salad is delicious! The wasabi gives it a nice kick, but it's not too spicy. I love the addition of the edamame and carrots. They add a nice crunch and sweetness to the salad.
Benn Bc
[email protected]I made this salad for a party last weekend and it was a hit! Everyone loved the unique flavor. I will definitely be making it again.
Mian Azeem official
[email protected]This wasabi potato salad is a great way to add a little spice to your next gathering. The wasabi gives it a nice kick, but it's not too overpowering. I also love the addition of the edamame and carrots. They add a nice crunch and sweetness to the sal