Firecracker Potato Salad

Submitted by Chicagoland Chef du Jour

"B A M ! This will clear out your sinuses, make your eyes tear and rock your taste buds! I picked up this recipe and the wasabi mayonnaise at Trader Joe's, it's awesome. Cook time does not include chilling."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 453.59 g yukon gold potato, with peels
• 4.92 ml sea salt
• 59.14 ml wasabi mayonnaise
• 4 green onions, rinsed and sliced with tops
• 59.14 ml roasted red pepper
• 59.14 ml roasted yellow pepper, roasted, drained & chopped
• sea salt, to taste
• fresh ground pepper, to taste

directions

1. Slice potatoes lengthwise, add water to pot. Bring water to a boil and reduce to a simmer. Cook potatoes until slightly undercooked.
2. Pour off hot water and submerge potatoes in cold water.
3. Once cool to touch, cut into bite sized chunks or break apart into medium pieces.
4. Add wasabi mayo, sliced onions and chopped peppers. Toss to coat potatoes. Add salt and pepper to taste.
5. Combine, chill & serve.

6. NOTES:

7. To reduce the heat factor, cut wasabi mayo with your favorite mayonnaise.
8. UPDATE: 5/25/08.
9. If wasabi mayo is not available, wasabi powder can be mixed with mayonnaise to desired taste. It does pack a little "heat".
10. Fingerling or baby red potatoes can be used.