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Wasabi Potato Salad

Recipe courtesy Mel and Steve, Asia Dog Restaurant
Show: Easy Chinese Episode: The American Dish with a Chinese Twist

Photo: Wasabi Potato Salad

TOTAL TIME: 2 hr 45 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 30 min
 
YIELD: 20 servings
LEVEL: Easy

ingredients

  • 1 1/2 cups mayonnaise
  • 3 tablespoons wasabi paste
  • Kosher salt and freshly ground pepper
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Directions

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 and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on December 08, 2012

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    The perfect recipe easy, few ingredients, cheap to make, and tastes great. I had to use Wasabi sauce instead of paste so I adjusted the sauce part. I also had to cut the recipe in half. This is such an easy recipe. I make this recipe every week.

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