WASABI POTATO SALAD ENJOY DAN:

                     WASABI POTATO SALAD by CHEF DAN:

Serves 10-12

2-1/2pounds red-skinned potatoes, cubed

3 tablespoons rice vinegar

WHISK:

1 cup mayonnaise

1 cup Mexican sour cream

2 tablespoons wasabi paste or wasabi powder

2 tablespoon Dijon mustard

Water to mix with paste or powder

1 tablespoon rice vinegar

COMBINE INGREDIENTS:

1/2-cup bacon bits

2 apples

1/4-cup celery diced

3 scallions, bias cut on 1/2-lenths

2 tablespoon finely chopped cilantro

DIRECTIONS: (PRE-HEAT OVEN TO 425)

1.   Cook potatoes in pot of boiling salted water, until fork tender.

2.   10-12 minutes: drain potatoes.

3.   Transfer to a prepared baking sheet.

4.   Drizzle with vinegar.

5.   Bake in preheated oven for 20-25 minutes or until golden brown.

6.   Combine all bacon bits ingredients together.

7.   Whisk together mayonnaise and next 5 ingredients.

8.   Place baked potatoes in a bowl.

9.   Add bacon bits ingredient into the bowl with the potatoes, stir to combine.

10  Add mayonnaise ingredients to the potato mixture.

11  Mix thoroughly until well combined.

ENJOY DAN:                                                                           OKEYDOKEY!!