Japanese Potato + Bacon Salad
I used to make a loaded baked potato salad, and it is really good, and I will probably post it at some point. This one is similar because I still use scallions and bacon (bacon in potato salad is the best), but I flavor it with wasabi paste and Furikake seasoning. Furikake is a Japanese rice seasoning made with sesame seeds, seaweed flakes, salt, and sugar. I first heard about it from How Sweet Eats when Jessica posted a recipe for these crazy deviled eggs. Intrigued, I had to order it because that’s just how I am –I love new ingredients.
If you don’t like stuff hot and spicy, use less wasabi, or leave it out.
I like to cook my bacon in the oven because it’s less messy and less fattening. This is how I do it. Cook it while the potatoes are boiling.
Total Time: 1 hour (not including cooking bacon and chilling time)
Difficulty Level: Easy
3 pounds white potatoes
¾ cup light mayonnaise
¾ cup sour cream
2 tablespoons rice vinegar
1 ½ tablespoons wasabi paste
3 ½ tablespoons Nori Komi Furikake seasoning
2 tablespoons ground ginger
1 tablespoon granulated garlic
6 scallions, sliced
12 ounces cooked bacon, chopped into bits
Salt and pepper, to taste
- Diced the potatoes into ¾ inch cubes. Add them to a large pot.
- Fill pot with water about 1-2 inches above the potatoes, and add a generous amount of kosher salt.
- Cover the potatoes, and put them on a burner on high heat. Set the timer for exactly 30 minutes from the time you turn the stove on. Once the potatoes start to boil, remove the lid.
- The potatoes should be tender, but not mushy. Drain the potatoes, and set aside.
- Meanwhile make the dressing by whisking the mayonnaise, sour cream, rice vinegar, wasabi paste, Nori Komi Furikaki seasoning, ginger, and garlic in a large bowl.
- Add the hot potatoes on top of the dressing and fold together until fully coated.
- Add the bacon and scallions. Taste, and season with salt and pepper.
- Chill for at least 1-2 hours before serving cold.