Recipe courtesy of Melanie Campbell and Steve Porto
Show: Easy Chinese
Print
Total:
2 hr 45 min
Active:
15 min
Yield:
20 servings
Level:
Easy
Total:
2 hr 45 min
Active:
15 min
Yield:
20 servings
Level:
Easy

Ingredients

  • 5 pounds whole russet potatoes, unpeeled, scrubbed
  • 1 bunch celery, halved lengthwise and sliced 
  • 2 cups white vinegar
  • 1 1/2 cups mayonnaise
  • 3 tablespoons wasabi paste
  • Kosher salt and freshly ground pepper

Directions

Watch how to make this recipe.

Put the potatoes in a large pot, cover with cold water and bring to a boil over medium-high heat. Cook until a knife inserted into the center of the potatoes meets little resistance, but they still hold their shape. Do not overcook. Carefully drain the potatoes, let cool to room temperature, and refrigerate for at least 2 hours or preferably overnight. 

Halve the potatoes lengthwise and then slice into pieces (thickness is up to you). Stir together the potatoes and celery in a large mixing bowl, and then stir in the vinegar, mayonnaise and wasabi. Season with salt and pepper and mix until very well combined. Refrigerate until ready to serve. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Tyler Florence

Baked Potato Salad

Recipe courtesy of Alex Guarnaschelli

Herb Potato Salad

Recipe courtesy of Ina Garten

Classic Southern Potato Salad

Recipe courtesy of Kevin Gillespie

Classic Potato Salad

Recipe courtesy of Martha Stewart

Mustard Seed Potato Salad

Recipe courtesy of Tanya Holland

Herbed Potato Salad

Recipe courtesy of Young Sun Huh

Potato and Pickle Salad

Recipe courtesy of Wayne Harley Brachman

On TV

So Much Pretty Food Here