Wasabi Potato Salad Recipes

WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
• Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

WASABI POTATO SALAD

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.

WASABI POTATO SALAD

Steps:

• Leave the skin on the quartered potatoes and place them and the eggs a large pot. Cover with cold salted water and bring to a boil. Boil the potatoes until they are a fork tender, but still semi-firm (about 12 to 15 minutes after the water begins to boil). Strain and submerse the potatoes and eggs in cold water to cool (5 to 10 minutes). Shell and dice the eggs. At this point the skins of the potatoes can be easily removed; however, you can leave the skins on if you wish. In a large bowl, whisk together all of the other ingredients. The wasabi oil is particularly important in this recipe, as it adds a truly unique flavor to the dish. Add the diced eggs and the potatoes to the bowl and fold the potatoes and eggs into the dressing being careful to not mash or break up the cooked potatoes. The salad can be kept in the refrigerator for at least a week and it can be served cold or hot. Simply re-heat it in the microwave to serve warm.

WASABI POTATO SALAD

Steps:

• Cut potatoes into small squares. Put in a bowl and cover potatoes in cold water and let sit for 1 hour. Drain water and then put in a saucepan with cold water and bring to boil over high heat. Cook until potatoes are tender. Meanwhile, in a coffee grinder, combine Herbes de Povence, Lovage Root, Wasabi Powder, Dry Mustard and Kosher salt and grind until you get a smooth powder. In a large bowl, combine herb mixture, Cuban Oregano, Rosemary, Vinegar, Salt, Cracked Pepper, and Mayonnaise. When potatoes are tender, drain water and fold them into the Mayonnaise mixture. Cover and refrigerate for 2 hours or overnight. Garnish with Parsley and serve.

WASABI POTATO GRATIN

Steps:

• Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water.
• Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
• Combine the milk, cream and wasabi paste and season well.
• Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
• Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.

WASABI SECRET SALAD

Steps:

• Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.