Friday, 5 July 2013

Mint and Wasabi Potato Salad

Back in days of yore I was an actor. In one, rather good, production we had an actors nightmare of dinner on stage. Eating on stage is no fun at all. The challenge is attempting to look natural while also trying to avoid having a mouthful of food at the same time as a line. Oh and just to make life fun you will have a maximum of five minutes in which to eat the full meal and you do have to eat enough to look like you meant it. Oh and you rarely get food to practice with until the dress rehearsal.

This particular play had dinner in the pre-interval scene. Our lovely stage manger provided this potato salad for us to eat. It was so good that all the actors would wait in the wings listening for the audience to be ushered out before descending on the table to polish off the remains in a frankly unladylike manner.

Having got the recipe out of the stage manager this is a staple for just about every party I hold. Incredibly easy and quick to make with just a very little kick from the wasabi.

Potatoes! I like to use really small baby new potatoes so I don't have to chop them in half. As the photo indicates this rarely happens.
Chopped mint
Salt and pepper

1. Boil the potatoes till they are cooked and leave to cool.

Top Tip: Wait till they are really cool. The mayonnaise goes a bit weird if the potatoes are warm. You can speed the process up a bit by running the cold tap over them.

2. Put a dollop of mayonnaise and a small squeeze of wasabi in with the potatoes and mix it in gently with your hand. You are aiming for a light coverage. Have a taste to see if it needs more wasabi and add if needed/wanted.
3. Add the chopped mint, salt and pepper and mix in thoroughly.

Put in a pretty bowl and wash your mayonnaisey hands.

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