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Ingredients
2.5 lbs. Russet, Gold Yukon [or
other] potatoes
8 slices bacon
2 cups mayonnaise
2 tablespoons prepared
horseradish
1-2 tablespoons wasabi paste
1 tablespoon Dijon-style mustard
1 tablespoon rice vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup diced celery
2 tablespoons diced green onions
2 tablespoons finely chopped
parsley
Directions
Peel potatoes and cut into
quarters. Fill a medium saucepan 2/3 full with water. Bring
water to a boil, then add potato quarters. Reduce heat to
low medium to a slow, rolling boil. Cover and cook potatoes
for about 25 minutes, or just until potatoes are able to be
pierced with a fork or sharp knife fairly easily (be careful
not to overcook).
While potatoes are cooking, cook
bacon in a skillet until crisp, then cut bacon into small
pieces and set aside.
In a small mixing bowl, whisk
together mayonnaise, horseradish, wasabi paste, mustard,
vinegar, salt and pepper. Set aside.
After potatoes are cooked, drain
in a colander and allow to cool. Cut potatoes into bite-size
chunks and place in large mixing bowl. Add green onions and
parsley to potatoes, then add mayonnaise mixture to potatoes
and carefully mix to thoroughly blend. Keep chilled in
refrigerator.
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