Recipe courtesy of Melanie Campbell and Steve Porto
Show: Easy Chinese
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
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.

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