Cooking with Karel Anne: Wasabi Potato Salad

The bright colors of purple and green highlight the Mardi Gras holiday next week, and your table can be ready! This Wasabi Potato Salad has a creamy texture and a little punch from the wasabi. Served with ham and glazed carrots, it's a terrific combination for an easy meal.

Wasabi Potato Salad
Chef Karel Anne Tieszen

Serving Size : 8
2 pounds potato -- peeled and cubed
2 tablespoons white wine vinegar
1/2 cup Wasabi -- sauce (Kikkoman or other)
1/2 cup mayonnaise
1 Tablespoon seasoned salt
1 tablespoon mint leaves -- chopped
1/2 cup celery -- chopped
1/2 cup red onions -- chopped
3 hard-boiled eggs -- chopped
2 avocados -- peeled and diced

1. In a large pot, place potatoes in cold water and stir in the vinegar. Bring to a gentle boil , then simmer until potato pieces are fork tender. Drain and cool to room temperature.

2. In a large bowl, whisk together the wasabi sauce, mayonnaise, seasoned salt and mint. Using a large spoon, stir in the celery, red onions and egg pieces.

3. Stir the potato pieces into the bowl and stir well to combine. Slice the avocados just before serving, and fold gently into the salad. Chill for at least two hours.

NOTE: If avocados are not in season, or are not readily available, add 1/2 cup of prepared guacamole to the wasabi mixture, and add one tablespoon of lemon juice.

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Per Serving : 311 Calories; 22g Fat (7 grams of polyunsaturated 'good' fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 633mg Sodium.

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