Show Me Potato Salad!

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!

18 thoughts on “Show Me Potato Salad!

  1. Love fresh, warm potato salad as well. Replace mayo with Miracle Whip and leave out the wasabi and it’s my recipe. (Violently allergic to horseradish). And don’t forget the salt and pepper.

    1. Why would I look up a recipe for wasabi potato salad, then leave out the wasabi?!?! And Miracle Whip?? Yuck!!!

  2. Sounds good! I use little round creamer potatoes quartered before boiling, then soak them and the eggs in cold water after cooking for 15 minutes to shorten cooling time! Means I can be eating potato salad at least an hour earlier :D

  3. Is that grated fresh wasabi or powdered wasabi (which I have a 4 ounce jar of)…I think that might make a difference. The only change I’d make is to grind the yolks into the wasabi mayo as I am a huge yolk fan and want it covering as much as I can.

  4. A trick I learned from my grandma was to add a little bit of sour cream to the mayo mixture; it makes it a bit more creamy. But I think that would cool down the wasabi-ness of your dish so maybe not for that particular recipe. It does sound delish.

  5. It’s all good! I am 43 years old and have NEVER cooked a turkey. I have baked a chicken and made thousands of other dishes in my lifetime, just never stuffed and cooked a turkey with all the trimmings. Every time I plan to finally get this out of the way, something comes up and I never get to do it. One day…one day!

  6. I mix the yolks from the hard boiled eggs with mustard, sugar, mayo and a little balsamic vinegar, basically my deviled egg filling but with extra mayo,and mix that into rest of the typical potato salad ingredients you mentioned. I’ll have to try the wasabi sometime, I usually add it to my tuna salad with some pickled ginger.

  7. If you want the potatoes to soak up the mayo/wasabi goodness you should dress the salad when the potatoes are warm!

  8. Wasabi mayo is also fantastic for making tuna salad (or salmon salad, if you’re worried about mercury). And as a wasabi fan, I’m sure you’ve seen the Trader Joe’s wasabi almonds. They are seriously delicious and have become my go-to snack. Any other foods that you can’t resist adding wasabi to?

  9. Love Wasabi peas – will try it in potato salad – Thanks much.

    I just discovered amazing pesto with a secret ingredient.. My wife and I received this big fresh bunch of Basil from the local community supported farm in which we purchase a share. On the way home, the basil was so fragrant that it enveloped the car in herb-esque basil goodness, prompting my wife to say: “That basil smells incredible – I wish I knew how to make pesto as good as the stuff that little old lady mixed for us in that mom & pop grocery in Siena.”

    So I hopped on my phone (she was driving) and looked up Mr. Meatball’s recipe for pesto. If you’ve never been to his site and you like Italian food… it’s incredible. http://mistermeatball.blogspot.com/ The first recipe we learned to cook from him was “Sunday Gravy” which is red sauce with short-ribs. It was absolutely a guilty pleasure. We’ve since become vegetarians, but he has a whole vegetarian section, so no biggie. His recipes always seem to deliver. Some are good – most are great – and a few are legendary.

    His pesto is simple and quick and is somewhere between ‘great’ and ‘epiphany’ if you use good quality fresh ingredients… fresh garlic, fresh basil, real aged reggiano / romano…

    and his secret… Butter.

    Butter in pesto?!? Go figure. I used a nice rich butter with a little skunk to it but not a full on French style gamey butter. Also, don’t over-blend it and let it sit for at least 10 to 15 minutes before serving. It’ll taste salty till you let the salt dissolve into the pesto, but make it up fresh. Pesto seems to oxidize quickly – probably best to make it no more than an hour before using it.

    Thanks to you & WW for (re) introducing us to games. We played Ticket to Ride Europe tonight – I was feeling pretty good about getting an 81 and completing all 3 routes, but my wife creamed me – tied me at 81+ long train bonus gave her 91. She’s a stud.

  10. Sounds yummy to me!

    I am doing a low carb diet, and instead of potatoes, I use cauliflower. Take a head of cauliflower and cut off the florets. Cut these florets smaller than marbles. (You pretty much throw away a lot of the bad part of the cauliflower and have only small florets left,- little white trees-ha!) Then boil them for 5-6 minutes until they are fork tender, strain, and put them in an ice water bath to stop the cooking process. Then take the cauliflower and squeeze the water out bits at a time with paper towels, and put them in a large bowl. Then mix everything up like you have listed (except minus the potatoes, lol)

    My recipe contains mustard and Famous Dave’s spicy sweet pickles. I use 1/4 cup of juice in the mayo mixture, and cut a couple of the pickles into it for an added kick. But eliminate the mustard for the Wasabi sounds incredible. I’ll give this a whirl next time :)

    Thanks for the wonderful idea! :)

  11. First, never been a big fan of potato salad, and can’t stand hard boiled eggs (it’s a texture thing), but this sounded too good. My 12-year-old foodie came into the kitchen to find out what I was making that took a whole tube of wasabi :p The taste I had before I put it in the frig was fantastic! And my son can hardly keep away from it, not to mention the whole, “Now we even EAT like nerds, Mom!” thing ;) Thanks for sharing :)

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