Recipe courtesy of Melanie Campbell and Steve Porto
Show: Easy Chinese
Print
Total:
2 hr 45 min
Prep:
15 min
Inactive:
2 hr
Cook:
30 min
Yield:
20 servings
Level:
Easy
Total:
2 hr 45 min
Prep:
15 min
Inactive:
2 hr
Cook:
30 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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Tarragon Potato Salad

Recipe courtesy of Laura Calder

Cold-Fashioned Potato Salad

Recipe courtesy of Alton Brown

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Baked Potato Salad

Recipe courtesy of Alex Guarnaschelli

Potato, Tomato, Corn and Basil Salad

Recipe courtesy of Dave Lieberman

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Artichoke Pasta Salad

Recipe courtesy of Alton Brown

Creamy Latin Pasta Salad

Recipe courtesy of Ingrid Hoffmann

So Much Pretty Food Here