Here is a potato salad with a twist (and a kick)! Bring this wasabi potato salad to your next summer barbecue and people are gonna love you. It's super easy to make and will only set you back 30 minutes.
I first encountered wasabi potato salad from lunch one day at AsiaDog. I was hooked as soon as the spoon entered my mouth. I've had potato salad that's made with mustard before but potato salad made with wasabi? IT JUST MAKES SENSE.
I've always been a fan of potato salad, and the variations are endless! It's the perfect summer side dish to go along with a pulled pork sandwich or any barbecued meats. Agree? For potato salads, I always go for red potatoes but feel free to use white or Yukon Gold. Russet potatoes are just too starchy for me for making potato salads.
Wasabi Potato Salad
- 1 lb red potatoes (about 4-5, medium size), cut into 1" pieces
- 4 stalks of celery
- 1/2 cup red onion, chopped
- 3/4 cup mayonnaise juice from half of a lemon
- 1 tbsp wasabi
- 1 tsp salt
- 1 tsp black pepper
- Wash (peel if you like) and cut potatoes into 1 inch pieces.
- Boil them for 10-15 minutes until they are just soft enough for a toothpick to go through smoothly.
- While the potatoes are cooking, prep the rest of the ingredients. Juice half of a lemon, chop 4 stalks of celery and a small red onion into small pieces.
- Combine mayonnaise, lemon juice, wasabi, salt, and pepper together until well-mixed.
- Drain potatoes once they're cooked, and run them under cold water for a few minutes until they are cool.
- In a large mixing bowl, combine everything together and stir with a spatula.
- Refrigerate until serving, cold or at room temperature.