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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

 

 

 


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