Potato Salad with Wasabi Mayonnaise

Jagaimo no Wasabi Mayo Aé

Preparation info

  • Difficulty


  • Makes 2½–3 cups for


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

The incendiary Japanese horseradish called wasabi is traditionally served as a condiment to fish, particularly in sashimi or sushi style. I’ve used it here to enliven a potato salad that would go well with any picnic or cold buffet. I’ve given the wasabi mayonnaise as a separate recipe, immediately following this one, since it has a personality all its own.


  • pounds red-skinned potatoes
  • 1 tablespoon finely chopped scallion (green part only)
  • 1 small carrot (about 3-4 ounces )
  • ¼ teaspoon salt
  • ½ cup wasabi mayonnaise


Place the potatoes, with their skins still on, in a large pot with cold water to cover. Over high heat bring the water to a boil and cook for 15 minutes. (A toothpick should easily go through each potato.) Drain the potatoes and let them cool enough to handle comfortably. Peel and slice them into 1-inch chunks. Allow the potatoes to cool thoroughly, uncovered.

Soak the scallion in ice water for 5 minutes, then drain and gently pat dry before setting aside.

Peel the carrot, and cut it into 1-inch lengths. Slice it very thin, then stack the slices and cut them into threadlike julienne shreds. Toss the carrot shreds with the salt, squeezing to wilt them. Rinse the carrot shreds under cold water and squeeze dry before setting aside.

In a bowl, mix the cooled potato chunks with the wasabi mayonnaise. Use gentle folding motions with a rubber spatula to keep from bruising the potatoes. Toss in the scallion, then the carrot, folding in each addition gently but thoroughly. Cover and chill the salad for 5 minutes, or serve at room temperature.