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Potato Salad with Green Onions (Plus Wasabi or Yuzu Pepper)
Potato Salad with Green Onions (Plus Wasabi or Yuzu Pepper)

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Evidently, it’s not hard to start incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to potato salad with green onions (plus wasabi or yuzu pepper) recipe. To cook potato salad with green onions (plus wasabi or yuzu pepper) you only need 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Potato Salad with Green Onions (Plus Wasabi or Yuzu Pepper):
  1. Provide 2 Potatoes
  2. Prepare 1 Japanese leek
  3. Provide 1/3 bunch Green onions or scallions
  4. Take 1 tsp ● Grated wasabi or yuzu pepper paste
  5. Provide 2 tsp ● Soy sauce
  6. Use 2 tsp ● Lemon juice (or vinegar)
  7. Take 3 tbsp Mayonnaise
  8. You need 1 Salt and pepper
  9. Take 1/2 tsp Sesame oil
Instructions to make Potato Salad with Green Onions (Plus Wasabi or Yuzu Pepper):
  1. Peel the potatoes, cut up and boil until tender, or put into a heatproof bowl, cover with plastic wrap and microwave (around 5 minutes at 500 W).
  2. Cut the root and green part off the Japanese leek and chop finely, put into a heatproof container, cover with plastic wrap and microwave for 1 minute at 500 W. This will lessen the harshness of the leek and make it sweeter.
  3. Take the root ends off the green onion, and chop finely.
  4. Put the ● ingredients in a bowl, add the dissolved wasabi or yuzu pepper plus mayonnaise to make the soy sauce-mayonnaise sauce.
  5. Mash the cooked and drained potatoes roughly with the back of a fork, and mix with the leek and onion and the sauce from Step 4. Mix well. Taste, and adjust the seasoning with salt, pepper and more mayonnaise if needed. Add a drizzle of sesame oil at the end and mix lightly.
  6. Cover with plastic wrap, leave to chill and to allow the flavors to blend for at least an hour in the refrigerator, and it's done.

Transfer the potatoes to a large mixing bowl. In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. The horseradish and creme fraiche dressing gives it a bit of a kick! In a large bowl, combine chopped potatoes and eggs.

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