Wasabe Potato Salad
I stumbled across this article/recipe while searching for something else today and grabbed it -- QUICKLY! When I visited San Francisco last year, I purchased several items from the very Japanese deli in the San Francisco Ferry Building mentioned in the headnotes to this recipe. (I'm always on the lookout for new vegetarian taste experiences). The unique Wasabe Potato Salad was one of my favorite new food finds of the entire trip! Of course, I didn't have the deli's exact recipe, but I picked up one of their take-out menus which listed the main ingredients used in item. From that menu, I tried to recreate the salad, and was pretty happy with my results. HERE, apparently, is the actual recipe. YAY!
Wasabe Potato Salad - Posted by LuAnn. Source: Recipe from DLICA rf-1 (a Japanese deli in the San Francisco Ferry Building), as featured on the website www.forks.ca
The San Francisco Ferry Building is a truly amazing epicurean experience. On any given day you can stroll through and taste 18 types of extra virgin olive oil, get your fill of smoked cheddar samples and still have room for DELICA rf-1 - a Japanese deli with a California touch.
DELICA offers salmon genmai rice balls, a burdock tempura and my personal favorite, wasabi garlic potato salad. I've never had potato salad like this. Years ago, during my life as a wage-slave, I'd scoop heaping spoonfuls of potato salad out of a waxy carton and into the unappetizing vats of the Fairway Market deli display. Apart from the bologna and ambrosia, that potato salad was definitely one of the worst experiments in supermarket history. It was the only thing I was unwilling to steal. This wasabi potato salad recipe casts aside the horror of my youth.
3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 Tablespoon wasabi powder
1 teaspoon soy sauce
1/4 cup (1/2 stick) butter
2 cups chopped romaine hearts
1 cup cooked snap peas
1/2 cup shelled and cooked edamame
1/2 cup shredded carrots
COOK POTATOES: Place potatoes in large pot of cold salted water.
Boil until tender, about 20 minutes.
Drain and set aside about 3 cups of cooked potato and mash the rest in the bowl.
MIX SAUCE: Combine 3/4 cup milk, 1 teaspoon soy sauce and 1 tablespoon wasabi powder in small bowl.
Stir to dissolve powder.
Add milk mixture and butter to potatoes.
Using electric mixer, beat potatoes until fluffy and smooth.
COMBINE ALL: Combine the rest of the potatoes, carrots, romaine, edamame and peas and mix until sauce is evenly distributed.
Season potatoes to taste with salt and pepper.
posted by LuAnn (TQ)