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Wasabi Potato Salad II




Source of Recipe


stella/us potato board


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.

Serves 12