Hot Potato Salad

Hot Potato Salad Recipe - Vegetarian Food from New Zealand

Region / culture: New Zealand | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Hot potato salad is a delicious and comforting dish that is perfect for any occasion. This recipe combines the creaminess of sour cream with the kick of Namida® wasabi powder, creating a unique and flavorful side dish that will impress your guests.

History

The origins of hot potato salad are a bit unclear, but it is believed to have originated in Germany. Traditionally, potato salad is served cold, but this hot version adds a new twist to the classic dish.

Ingredients

1 kg (2.2 lb) boiling potatoes, cubed
2 tsp of Namida® wasabi powder
tub of sour cream
finely chopped onion
chopped fresh parsley
chopped fresh mint
grated tasty cheese
butter, for cooking

How to prepare

Prepare Namida® wasabi powder by mixing it with cold water until it forms a stiff paste.
Cover the mixture and set it aside for 5 minutes to allow the flavors to develop.
In a separate bowl, combine the prepared wasabi mixture with a tub of sour cream and set it aside.
Peel the potatoes and cut them into cubes.
Cook the cubed potatoes in salted water until they are just soft.
Drain the cooked potatoes and set them aside.
Using the same pot, fry a finely chopped onion in butter.
Return the drained potatoes back into the pot.
Mix the sour cream and wasabi mixture into the drained potatoes.
Add a generous amount of well-chopped parsley and mint to the potato mixture.
Transfer the mixture into a serving bowl, ensuring that all the ingredients are well mixed.
Optionally, sprinkle grated cheese over the top before serving.

Variations

Add cooked bacon or ham for a meatier version.
Substitute the sour cream with Greek yogurt for a lighter option.
Mix in some roasted vegetables for added flavor and texture.

Cooking Tips & Tricks

Be sure to cook the potatoes just until they are soft, as overcooking them can result in a mushy texture.

- Mixing the sour cream and wasabi mixture separately before adding it to the potatoes ensures that the flavors are evenly distributed.

- Adding the parsley and mint at the end gives the dish a fresh and vibrant flavor.

Serving Suggestions

Hot potato salad is a versatile dish that can be served as a side dish with grilled meats or as a main dish on its own.

Cooking Techniques

Boiling the potatoes until just soft ensures that they are tender but still hold their shape.

- Frying the onions in butter adds a rich and savory flavor to the dish.

Ingredient Substitutions

If you don't have Namida® wasabi powder, you can use regular wasabi paste or horseradish.

- You can use any type of cheese you prefer, such as cheddar or mozzarella.

Make Ahead Tips

Hot potato salad can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator and reheat it in the oven or microwave.

Presentation Ideas

Garnish the hot potato salad with additional chopped parsley and mint for a pop of color and freshness.

Pairing Recommendations

Hot potato salad pairs well with grilled chicken, steak, or fish. It also goes well with a crisp green salad or steamed vegetables.

Storage and Reheating Instructions

Store any leftovers of hot potato salad in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of hot potato salad contains approximately 250 calories.

Carbohydrates

Each serving of hot potato salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of hot potato salad contains approximately 15 grams of fats.

Proteins

Each serving of hot potato salad contains approximately 5 grams of proteins.

Vitamins and minerals

Hot potato salad is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (sour cream and cheese) and may not be suitable for those with dairy allergies.

Summary

Hot potato salad is a delicious and satisfying dish that is relatively low in calories and high in vitamins and minerals.

Summary

Hot potato salad is a delicious and flavorful dish that is perfect for any occasion. With the creamy sour cream, spicy wasabi, and fresh herbs, this dish is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was visiting my friend Margaret who lived down the street. Margaret was known for her delicious cooking and always had a new recipe to share with me. On this particular day, she had just finished making a hot potato salad that smelled absolutely divine.

As she served me a generous portion of the salad, she told me the story of how she learned to make it. Margaret had grown up in a small town in the countryside where her mother had a thriving vegetable garden. Her mother would often experiment with different recipes using the fresh produce from their garden, and the hot potato salad was one of her favorites.

Margaret’s mother had learned the recipe from an old family friend who had passed it down through generations. The secret to the salad, she explained, was in the dressing – a tangy mix of vinegar, mustard, and mayonnaise that brought out the flavors of the potatoes and vegetables perfectly.

As I took my first bite of the hot potato salad, I knew that I had to learn how to make it myself. Margaret graciously shared the recipe with me, and I made a mental note to stop by the market on my way home to pick up the ingredients.

Once I got back to my kitchen, I set to work peeling and boiling the potatoes. The scent of the boiling potatoes filled the air, reminding me of lazy summer days spent in the garden with my own mother. As the potatoes cooked, I chopped up the celery, onions, and bell peppers, adding them to the pot when the potatoes were tender.

Next came the dressing – a mix of vinegar, mustard, and mayonnaise that Margaret had carefully measured out for me. I poured it over the warm vegetables and gently tossed everything together, making sure that each piece was coated in the tangy dressing.

As I took my first bite of the hot potato salad that I had just made, I closed my eyes and savored the flavors. The tangy dressing mixed with the tender potatoes and crunchy vegetables was a perfect combination, just as Margaret had promised.

From that day on, hot potato salad became a staple in my cooking repertoire. I would make it for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I made it, I would think of Margaret and her mother, and how a simple recipe had been passed down through generations to bring joy to so many people.

Years passed, and I continued to make the hot potato salad, tweaking the recipe here and there to suit my own tastes. Sometimes I would add a little extra mustard for a spicier kick, or throw in some fresh herbs from my garden for a burst of flavor. But no matter how I changed the recipe, the essence of it remained the same – a delicious and comforting dish that brought back memories of summers long gone.

Now, as I sit here in my kitchen, preparing a batch of hot potato salad for my grandchildren, I can’t help but smile. The recipe that had once captivated me so many years ago had now become a beloved tradition in our family, passed down from generation to generation just like Margaret’s mother had done.

As I set the steaming bowl of hot potato salad on the table, I watch as my grandchildren eagerly dig in, their faces lighting up with delight. I know that they will remember this meal for years to come, just as I remember the first time I saw the recipe and was drawn to it like a magnet.

And as I sit back and enjoy the meal with my family, I am filled with gratitude for the simple pleasures of good food and cherished memories. The hot potato salad may just be a recipe, but to me, it is so much more – a connection to my past, a link to my present, and a promise for the future.