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Potato: Wasabi Potato Salad




Source of Recipe


Chef Alan Wong


List of Ingredients




8 slices bacon
1 to 2 tablespoons wasabi paste
1 tablespoon Dijon-style mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons snipped chives
2 tablespoons finely chopped parsley
8 medium potatoes (about 2 2/3 pounds), cut into 1-inch pieces
2 cups mayonnaise
2 tablespoons prepared horseradish



Recipe



In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool. Meanwhile, in large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside. In large bowl, combine mayonnaise, 1/4 cup reserved bacon drippings, horseradish, wasabi, mustard, salt and pepper until blended. Add potatoes, bacon, celery, onion, chives and parsley; tossing carefully until combined. Cover; refrigerate until serving.

YIELD: 12 Servings

Calories: 424
Fat: 38 g
Cholesterol: 25 mg
Sodium: 646 mg
Carbohydrates: 19 g
Fiber: 2 g
Protein: 5 g

Tip: Wasabi is a Japanese condiment similar to horseradish. Wasabi paste can be found in the Asian food section of some supermarkets. An additional tablespoon of prepared horseradish may be substituted for the wasabi paste.