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Hot Potato Salad

Wasabi Mayonnaise
Hot Potato Salad

Serves many

Boiling Potatoes - Cubed - 1 Kg (2.2 lbs).
Namida® Wasabi powder - 2 tsp
Tub of Sour Cream
Onion - finely chopped
Fresh parsley - chopped
Fresh Mint - chopped
Grated cheese - tasty
butter - for cooking

1) Make up Namida® Wasabi powder with cold water into a stiff paste. Cover and put aside for 5 minutes to allow flavour to develop.
2) Mix with tub of Sour cream and put aside.
3) Peel and cube potatoes. Cook in salted water until just soft. Drain and put aside.
4) In same pot fry a finely chopped onion in butter.
5) Add drained potatoes back into pot.
6) Mix sour cream and wasabi mix into drained potatoes.
7) Add lots of well chopped parsley and mint.
8) Place into serving bowl, ensuring all ingredients are well mixed.
9) Grated cheese can be sprinkled over top.

Recipe supplied by Ann Newnham - Caterer - NZ

Wasabi Mayonnaise

1/2 cup Freshly squeezed lemon juice
2 whole eggs + 2 egg yolks
2 tsp Namida® Wasabi Powder
1/2 tsp salt
Crushed garlic (optional)
2 1/2 cups olive oil

1) Mix Namida® wasabi powder with water to make a stiff paste. Cover and set aside for 5 minutes.
2) Blend all ingredients (except olive oil) in food processor at high speed.
3) Turn speed down to medium, then add olive oil by drizzling in steady stream. Mixture should be quite thick.

This can be kept in the fridge in a covered jar for about a week. It may need shaking or stirring before using.

Recipe supplied by Ann Newnham - Caterer - NZ


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