I am crazy about wasabi. I make sushi just for an excuse to eat it (I’m only halfway kidding here). I’m not quite sure where the inspiration for this dish came from, other than I had some potatoes that needed to be cooked and didn’t want to eat a run-of-the-mill potato salad.
The wasabi is surprisingly not overly spicy. There’s more taste than kick, although maybe you should ask someone whose taste buds aren’t blown out from too much hot sauce over the years.
Black Bean Wasabi Potato Salad
2 eggs, hard boiled and chopped
2 red potatoes, chopped and boiled
1/2 cup cooked black beans
1/2 cup red onions, diced
1 tbsp. wasabi powder
2 tbsp. rice vinegar
1/4 cup low-fat mayo
2 tbsp. spicy brown mustard
1 garlic clove, grated
2 tbsp. reduced sodium soy sauce
handful of parsley, chopped
1. Combine eggs, potatoes, beans and onions in a medium bowl.
2. Combine the rest of the ingredients in a small bowl and whisk together.
3. Pour sauce and copped parsley over the potato mix and toss until thoroughly combined.
4. Chill for at lease 30 minutes before serving.
This is officially my husband’s favorite dish that I’ve ever made. You should have seen the look on his face when he came home from school expecting to eat a big bowl and I had to break it to him that there was none left. It was a sad moment in our household…