I had a dish similar to this at a local Des Moines restaurant. It was not your typical potato salad! It had a kick from the wasabi. And the toasted pine nuts, when added right before serving, adds such a great crunch. So, I went home and did some trial and error. And came up with this yummy version. I’ve used the bags of Simply Potatoes for this at times – either diced or red. You still need to boil them to soften them up. Note: the image is AI generated since we eat it up so fast, I always forget to take a photo.
Wasabi Potato Salad
6
servings10
minutes15
minutes30
minutes25
minutesIngredients
24 ounces Small yellow potatoes, halved or quartered
1 Tablespoon Tablespoons Wasabi powder or paste (you can always add more if you want more heat)
4 Tablespoons Rice vinegar
1 Tablespoon concentrated lime juice
1 clove minced garlic
1 Tablespoon fresh chopped cilantro (or 1 teaspoon dried)
1/2 cup Mayonnaise
4 Tablespoons Dijon mustard
3 Tablespoons Capers
3/4 cup Red or green sweet peppers – small diced
1/4 cup Red onion – small diced
Salt & pepper to taste
1/4 cup Pine nuts – toasted in a dry hot skillet
Directions
- Boil the potatoes for 12 to 14 minutes, drain and cool.
- In a separate bowl, mix the wasabi powder, rice vinegar and lime juice until smooth. Add in the garlic, cilantro, mayonnaise, mustard, capers, peppers, onion and salt & pepper.
- Toss with the cooled potatoes.
- Add in the toasted pine nuts right before serving.
