WASABI POTATO SALAD

WASABI POTATO SALAD image

Yield As a side dish, this will serve 6 to 8.

Number Of Ingredients 11

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2 lbs small red Russet potatoes, quartered
2 eggs, hard-boiled
1 small yellow onion, diced
1/4 cup extra virgin olive oil
1/4 cup rice wine vinegar
1 teaspoon salt
1/2 tablespoon ground pepper (or for a little more snap use Hot Pepper Blend)
2 tablespoons dry mustard powder (Coleman's or S&B Oriental Hot Mustard)
1 tablespoon paprika
1/4 teaspoon garlic powder
1 teaspoon wasabi oil (available in the Oriental foods section of the grocery store)

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.