“Wasabi Dill Potato Salad”

No Summer holiday is complete when potato salad is absent and my Wasabi Dill Potato Salad is a must make for Labor Day. Smothered in a creamy dressing made of mayonnaise, wasabi powder, raw cane sugar, rice wine vinegar, and Dijon mustard. The wasabi adds a hint of heat as you know from eating sushi. A little bit goes a long way no matter what form of wasabi you use. I find the heat comes through the second day so make this potato salad the day before serving. All the flavors will meld while in the refrigerator overnight then give the salad a good stir and serve.

Wasabi Dill Potato Salad

There are several other ingredients that put this salad over the top. Green onions and celery add a bit of crunch while fresh dill gives the salad an herby note. I find potato salad can be anything you like it to be. Potatoes are a blank canvas and can be combined easily with some many spices and seasonings. Blank canvas is my middle name when I’m creating a new recipe. Putting new twists and spins on old favorites while introducing my family, friends, and fellow foodies new experiences with food.

Wasabi Dill Potato Salad

I’ve made wasabi mashed potatoes in the past and found them to be delicious so why not potato salad. I had to use powder because I didn’t have paste at the time. That said, if using powder in the recipe, let the salad sit in the refrigerator for best results. Trust and believe me when I say not to skip this step. Your taste buds will thank me later.

Wasabi Dill Potato Salad

To make the most of this recipe including flavor have all ingredients prepared. Cook potatoes and add them to a large bowl. While the potatoes are still warm, add in onions and celery. Stir together ingredients for the dressing and pour over potatoes and vegetables. Season with salt and pepper as desired. Cover and refrigerate overnight. When ready to serve, give salad a good stir and serve with any grilled meat or seafood. Enjoy the savory, creaminess whenever you feel the need for potato salad. You’ll be glad you did. Have a great holiday weekend!

Wasabi Dill Potato Salad

Wasabi Dill Potato Salad

2 pounds Yukon gold potatoes, peeled, cubed, and cooked

3 green onions, thinly sliced

1/4 cup chopped fresh dill

1 rib of celery, diced

3/4 cup mayonnaise (I use Duke’s)

1 T. raw cane sugar

2 T. rice wine vinegar

2 t. Dijon mustard

1 T. wasabi powder

1/2 t. Kosher salt

1/2 t. black pepper

Cook potatoes in a large pot covered with water. Cook until fork tender and drain. Add warm potatoes to a large mixing bowl.

Stir in green onions, dill, and celery. In another bowl, whisk together mayonnaise, cane sugar, vinegar, mustard, wasabi powder, salt and pepper until thoroughly combined.

Add mayonnaise mixture to potatoes and mix well. Chill potato salad in refrigerator for one hour or for best results overnight.

Makes 4 to 6 servings.