wasabi potato salad (a twist on the classic!)

i love a good potato salad but sometimes they can be a little.. one note. this weekend i walked past delica in the ferry building and saw that they had a wasabi garlic potato salad — i was v v intrigued!! unfortunately they were sold out but i was immediately like omg i must recreate. i love that there’s seasonal veggies in here like sugar snap peas that add more texture and sweetness. personally i love yukon gold potatoes — they have a rich and buttery taste and creamy texture.

i used:

• 3 medium yukon gold potatoes, peeled and cubed
• 1/2 cup edamame
• handful of super snap peas, trimmed ~8
• 1/3 cup mayo
• 1/3 cup greek yogurt
• 1 clove grated garlic
• 1-1.5 tsp wasabi
• pinch of sugar
• salt
• black pepper

to make wasabi potato salad:

• bring a pot of water to a boil and blanch edamame and snap peas for ~3 minutes until cooked through, then place immediately in an ice water bath
• using the same pot, boil potatoes until fork-tender ~12 minutes, then drain and let cool
• prep the sauce by mixing together mayo, yogurt, garlic, wasabi, and sugar. season with salt and pepper to taste, and adjust wasabi to your liking
• drain the veggies and slice sugar snap peas on the diagonal. reserve a small handful of edamame and snap peas for garnish
• using a fork, mash about half the potatoes and leave the other half whole. using a wooden spoon or rubber spatula, fold in the edamame, snap peas, and wasabi mayo
• adjust seasoning to taste and garnish with reserve edamame and snap peas

wasabi potato salad

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings 6 people

Ingredients

  

• 3 medium yukon gold potatoes peeled and cubed
• 1/2 cup edamame
• handful of super snap peas trimmed ~8
• 1/3 cup mayo
• 1/3 cup greek yogurt
• 1 clove grated garlic
• 1-1.5 tsp wasabi
• pinch of sugar
• salt
• black pepper

Instructions

 

• bring a pot of water to a boil and blanch edamame and snap peas for ~3 minutes until cooked through, then place immediately in an ice water bath
• using the same pot, boil potatoes until fork-tender ~12 minutes, then drain and let cool
• prep the sauce by mixing together mayo, yogurt, garlic, wasabi, and sugar. season with salt and pepper to taste, and adjust wasabi to your liking
• drain the veggies and slice sugar snap peas on the diagonal. reserve a small handful of edamame and snap peas for garnish
• using a fork, mash about half the potatoes and leave the other half whole. using a wooden spoon or rubber spatula, fold in the edamame, snap peas, and wasabi mayo
• adjust seasoning to taste and garnish with reserve edamame and snap pea