Alabi Potato Salad Recipes

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WASABI POTATO SALAD



Wasabi Potato Salad image

Although I haven't tried this yet, I think it sounds delicious and spicy and a nice change from the usual! Recipe source: local newspaper

Provided by ellie_

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 potatoes, peeled and diced
1/2 tablespoon wasabi paste or 1/2 tablespoon wasabi powder, plus
water, to make a paste
1 cup mayonnaise
2 stalks celery, chopped
2 slices cooked bacon, chopped or 1 tablespoon bacon bits
1/2 onion, chopped
1/2 apple, diced
1 tablespoon mint, minced (or Japanese ohba)
salt and pepper

Steps:

  • In a medium saucepan over high heat place potatoes covered with water.
  • Reduce heat to simmer and cook for 12 minutes or until tender.
  • Drain and spread potatoes on a cookie sheet. Cool to room temperature.
  • While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
  • Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste).
  • Refrigerate until serving. Serve cold or at room temperature.

Nutrition Facts : Calories 432.9, Fat 21.6, SaturatedFat 3.5, Cholesterol 19.7, Sodium 539.9, Carbohydrate 55.8, Fiber 5.7, Sugar 8.2, Protein 6.7

CLASSIC POTATO SALAD



Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

  • Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

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