Wasabi Potato Salad

Total Time
45mins
Prep 30 mins
Cook 15 mins

Although I haven't tried this yet, I think it sounds delicious and spicy and a nice change from the usual! Recipe source: local newspaper

Ingredients Nutrition

Directions

  1. In a medium saucepan over high heat place potatoes covered with water.
  2. Reduce heat to simmer and cook for 12 minutes or until tender.
  3. Drain and spread potatoes on a cookie sheet. Cool to room temperature.
  4. While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
  5. Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste).
  6. Refrigerate until serving. Serve cold or at room temperature.

Reviews

(3)
Most Helpful

Changed this a lot, but still really loved it. Followed another reviewer and used water chestnuts instead of celery, and it worked perfectly. I also used Trader Joe's wasabi mayonnaise, which is pretty hot, so used a couple tablespoons for a good amount of wasabi flavor and a moderate amount of spice. I couldn't bring myself to sub the rest as regular mayo, so used nonfat sour cream (but only about a quarter of the quantity). And left the apple out, since it wasn't really our kind of combo. But with those changes - it was a great new take on potato salad. The wasabi flavor is unique and really yummy. I bet this flavor combo would be wonderful in a deviled egg too.

Maito June 15, 2016

Took to a BBQ and everyone loved it! I was hoping for more wasabi flavor since all of us love sushi, but it was barely detectable even though I increased the wasabi paste to 1 full tablespoon. Next time I'll make the wasabi fresh so it's stronger. Also I was out of celery so used water chestnuts instead - nice crunch.

FLKeysJen July 30, 2007

This is a great Potato Salad,the flavour is wonderful. I used wasabi powder as that is what I usually have on hand. I also used a good whole egg mayonnaise, and cooked bacon, not the bits. The apple and celery give a great crunch in the salad, plus each flavour seems to come out on its own, nothing overtakes flavourwise. I also used mint, as that is what I had growning in the garden. Will definately make this again.

Latchy September 10, 2004

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