Tweet
<span style="font-weight: bold"><span style="font-size: 14pt">White House Wasabi Potato Salad</span></span>
<span style="font-style: italic">Source: A White House Garden Cookbook/Alan Wong</span>
8 medium potatoes (about 2 2/3 pounds)
8 slices bacon (optional)
2 cups mayonnaise
2 tablespoons prepared white horseradish
1 to 2 tablespoons wasabi paste
1 tablespoon Dijon-style mustard
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup finely chopped celery
¼ cup finely chopped onion
2 tablespoons sniped chives
2 tablespoons finely chopped parsley
Cut the potatoes into 1-inch pieces. In medium pan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool.
If using bacon, fry it until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces and set aside.
In a large bowl, combine the mayonnaise, ¼ cup reserved bacon drippings, if using, horseradish, wasabi, mustard, salt and pepper until blended. Add the potatoes, optional bacon, celery, onion, chives and parsley, tossing carefully until combined. Cover and refrigerate till ready to serve. Makes 8 servings.
<span style="font-style: italic">Source: A White House Garden Cookbook/Alan Wong</span>
8 medium potatoes (about 2 2/3 pounds)
8 slices bacon (optional)
2 cups mayonnaise
2 tablespoons prepared white horseradish
1 to 2 tablespoons wasabi paste
1 tablespoon Dijon-style mustard
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup finely chopped celery
¼ cup finely chopped onion
2 tablespoons sniped chives
2 tablespoons finely chopped parsley
Cut the potatoes into 1-inch pieces. In medium pan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool.
If using bacon, fry it until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces and set aside.
In a large bowl, combine the mayonnaise, ¼ cup reserved bacon drippings, if using, horseradish, wasabi, mustard, salt and pepper until blended. Add the potatoes, optional bacon, celery, onion, chives and parsley, tossing carefully until combined. Cover and refrigerate till ready to serve. Makes 8 servings.
Comment