A couple of weeks ago, I decided to make homemade potato salad for the first time, ever. I know. It’s like I’m some kind of broken person that it took this long. I tried a very simple recipe I found online and it turned out pretty damn good. I mentioned my potato salad success story on Twitter, and got a ton of replies from people who told me their secret ingredient to their own recipes. This got me thinking…
We all have our favorite additions to our favorite foods. For me, just the thought of wasabi makes my mouth water. I’ve been adding it to deviled eggs for a couple of years now and can’t get enough of it. Today, I thought I’d venture out into the strange, new world of potato salad and make my own recipe; wasabi potato salad.
I went to the store today, grabbed the ingredients I wanted to use to create this magnificent dish, and got to work as soon I got home. It turned out to be probably the best food I have ever created in my entire life. This may or may not be related to how hungry I am or due to the fact that I was sipping a martini while I prepared it. All I know is I kind of want to be alone with my potato salad and this is taking away from our time together. So I’m going to give you the recipe I came up with and you can enjoy the magic in your own home.
ANNE WHEATON’S KICK ASS WASABI POTATO SALAD
-Boil a large pot of water. Add 6 large russet potatoes, cut in half, cook until soft but not mushy. Let cool in fridge for an hour.
-Hard-boil 6 eggs. Cool in fridge for an hour.
-One large yellow onion, diced into small pieces.
-One stalk of celery, diced into small pieces.
-Peel cooled potatoes and dice into cubes. Put in large bowl.
-Peel cooled eggs and dice into cubes, add to same large bowl.
-Add diced celery and onion, add to same large bowl. Toss all ingredients in bowl together.
In a separate small bowl, mix together 1 cup of mayo ( I used Trader Joe’s Organic Mayo) and one tube (45 grams) of grated wasabi (Not wasabi sauce, which has sugar and sunflower oil bullshit in it. You want the real deal.)
Pour mayo/wasabi mixture over ingredients in large bowl. Toss to distribute evenly. Salt and pepper to taste.
I know you’re supposed to cool potato salad in the fridge for a couple hours before you eat it but I couldn’t wait, and ate a bunch right away. I also know that potato salad tastes better the next day, so I’m sure I will be eating this for breakfast as well.
I hope you like it!