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JAPANESE MASHED POTATO SALAD




Source of Recipe


Niki


List of Ingredients




Yield: Makes 4 servings

- 1 tsp. wasabi (Japanese horseradish) powder or paste
- 1 tsp. rice vinegar
- 3 Tbsp. low-fat mayonnaise
- 4 medium yellow-flesh potatoes (about 1 1/2 pounds)
- 1-1/2 cups frozen mixed carrots and peas
- Salt, to taste




Recipe



Combine wasabi and vinegar in a small bowl. Mix in mayonnaise
and set aside.

Place potatoes in a large pot of cold water and bring to a boil.
Reduce heat to a simmer and cook about 20 minutes, or until
potatoes are easily pierced with a thin, sharp knife.

Meanwhile, spread frozen vegetables in one layer on a plate.
Microwave about 2 minutes or until tender.

Drain and transfer cooked potatoes to a large plate to cool. When
just cool enough to handle, peel potatoes and place in a large bowl.

With a fork, coarsely mash potatoes until creamy. Mix in the
vegetables and wasabi mixture. Season to taste with salt.

Serve warm or at room temperature soon after mixing, as the
wasabi loses its full flavor after a few hours. Do not
refrigerate salad, which makes the potatoes hard.

Nutritional Information Per Serving:
193 calories, 1 g. total fat (less than 1 g. saturated fat),
43 g. carbohydrate, 5 g. protein, 5 g. dietary fiber, 155 mg. sodium