Wasabi Potato Salad
Wasabi is more than that green Play-Doh-like ball that comes with your sushi rolls. You can use it to add a fiery hot flavor to just about anything, including this unique recipe for Wasabi Potato Salad. Serve it as a side dish for any Japanese- or Asian-inspired meal, including these Japanese Grilled Pork Chops.
Test Kitchen Tip
To add more flavor to the potato salad, arrange cooked potatoes in a single layer on a baking sheet, then drizzle with vinegar while they’re still hot to allow it to be absorbed. Let potatoes cool before finishing the salad.
Truth be told, most wasabi we conusme is actually an imitation version made of horseradish, Chinese mustard, and food color. Even in Japan — where the appetite for real wasabi is high — it’s very expensive, hard to grow, and in short supply. Real wasabi comes from the rhizome of the Wasabia japonica, and is part of the Brassicaceae family. It’s related to plants such as cabbage, cauliflower, broccoli, and mustard and it’s a cousin to European horseradish. So now that your wasabi bubble is burst, what do you do? No worries. Keep eating the imposter for its unique, hot flavor it adds to dishes.
Cook potatoes in a pot of boiling salted water until fork-tender, 10–12 minutes. Drain potatoes, transfer to a baking sheet, and drizzle with 2 Tbsp. vinegar; cool.
Whisk together mayonnaise, sour cream, pickle relish, wasabi, and remaining 1 Tbsp. vinegar for the dressing.
Combine celery, carrot, scallions, shallots, and potatoes in a bowl; stir in dressing.
% Daily Value*
Total Fat 48g 73%
Saturated Fat 8g 40%
Cholesterol 30mg 10%
Sodium 694mg 28%
Carbs 38g 12%
*Percent Daily Values are based on a 2,000 calorie diet.