Wasabi Potato Salad

Wasabi Potato Salad

Ingredients

1 potato per person, plus “one for the pot”
1 large onion, chopped very fine
3 stalks celery, chopped very fine
1 red bell pepper, seeded and chopped fine
3 eggs – 1 week old as these peel easier
Few slices bacon, cooked crisp and broken up
1/4 cup apple cider vinegar
1/2 cup Wasabi Mayonnaise
1/2 cup Sour cream
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1 tsp powdered red pepper
1/4 cup Sweet relish

Method

1. Cut potatoes into about 1 inch pieces; boil until tender but not soft.
2. Hard boil the eggs.
3. Pour out potatoes to drain and immediately run some cool water over them to stop cooking; do not cool potatoes off too much; they need to remain warm.
4. Put eggs in cold water so they peel easily.
5. In a large bowl, put potatoes, onions, celery, pepper and bacon.
6. Mix lightly with your hands, being careful not to smash potatoes
7. Add chopped, peeled eggs and mix lightly again.
8. Add rest of ingredients – except vinegar.
9. Mix well, but carefully, then add the vinegar and mix again.
10. Put into a serving bowl, top with a sprinkle of chili powder and paprika.
11. Let stand for a few hours at room temperature (do not refrigerate) before serving to blend in flavors.

This can be served either by itself or as a side dish.

You can leave out the bacon if you want although I find it adds a satisfying crunch piece in the salad.