Hot Potato Salad
A hot potato salad with the bite of wasabi offset up the freshness of the herbs, and the creaminess of the sour cream.
Ingredients
1 Kg (2.2 lbs) Boiling Potatoes – Cubed
2 tsp Namida® 100% Pure Wasabi Powder
Tub of Sour Cream
Onion – finely chopped
Fresh parsley – chopped
Fresh Mint – chopped
Grated cheese – tasty
butter – for cooking
Method
- Make up Namida® 100% Pure Wasabi powder with cold water into a stiff paste.
- Cover and put aside for 5 minutes to allow flavour to develop.
- Mix with tub of Sour cream and put aside.
- Peel and cube potatoes.
- Cook in salted water until just soft.
- Drain and put aside.
- In same pot fry a finely chopped onion in butter.
- Add drained potatoes back into pot.
- Mix sour cream and wasabi mixture carefully into drained potatoes, trying not to break up potato cubes.
- Add lots of well chopped parsley and mint.
- Place into serving bowl, ensuring all ingredients are well mixed.
-
- Grated cheese can be sprinkled over top.
- Make up Namida® 100% Pure Wasabi powder with cold water into a stiff paste.
- Cover and put aside for 5 minutes to allow flavour to develop.
- Mix with tub of Sour cream and put aside.
- Peel and cube potatoes.
- Cook in salted water until just soft.
- Drain and put aside.
- In same pot fry a finely chopped onion in butter.
- Add drained potatoes back into pot.
- Mix sour cream and wasabi mixture carefully into drained potatoes, trying not to break up potato cubes.
- Add lots of well chopped parsley and mint.
- Place into serving bowl, ensuring all ingredients are well mixed.
- Grated cheese can be sprinkled over top.
Recipe supplied by Ann Newnham – Caterer – NZ