Wednesday, April 6, 2011

Wasabi Potato & Egg Salad

Wasabi seems to be one of those love it or hate it ingredients. I love it with sushi, on wasabi peas or my favourite, spread thinly on a grilled/toasted cheese sandwich. I love a mustard kick and horseradish sauce fizzy nose and wasabi to me is just the Japanese version of these yummy condiments. However, I cannot think of horseradish without my mind wandering to the episode of Jackass in Japan where they snort a line of wasabi. Waaahh, it makes my nose want to bleed just thinking about it. 

Anyway back to the post. Make this as an alternative to your normal egg and potato salad, it is perfect for the bbq, with a slice of quiche or with marinated teriyaki salmon.You could also make this more substantial with the addition of bacon or cubed ripe avocado. If you are making this for coeliacs then check your wasabi paste is not bulked out with flour and is actually gluten free.

Wasabi Potato & Egg Salad (Serves 2 as a side salad)
Vegetarian, Gluten Free

300g New potatoes
2 Free range egg hard boiled
1tbsp chopped spring onion
4 Heaped tsp gluten free mayonnaise e.g Hellmann's
1/2tsp wasabi paste or more if you like it spicy!
A squeeze of lemon/lime juice to taste (optional)
Salt & pepper to taste

  • Cut the potatoes into bite size chunks, I like to keep the skin on if it thin for the extra fiber. Boil in salted water until cooked through probably around 10 mins. Drain and run under cold water. Chill in fridge. 
  • In a bowl add the potatoes, chopped hard boiled eggs and spring onions. To this add the mayonnaise, wasabi and juice (if using) and mix well.  Add salt and pepper to taste. Chill in fridge until ready to serve.

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