For a vegetarian version, omit the ham and consider adding firm tofu or additional vegetables like bell peppers or snap peas. Adjust the amount of wasabi powder and hot sauce to your preferred spice level. Start with the recommended amounts and add more to taste. Feel free to experiment with different types of potatoes. Yukon gold potatoes would also work well in this recipe. The potato salad can be made a day in advance, allowing the flavors to meld together even more. Just give it a good stir before serving. If you don't have fresh cilantro on hand, you can substitute with chopped green onions or parsley, although the flavor profile will be slightly different.
Asian-German Fusion Potato Salad
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS31
Experience the unexpected harmony of flavors in this delightful potato salad! We've taken the creamy comfort of classic German potato salad and infused it with the vibrant zest of Asian cuisine. This dish is a surprising yet satisfying blend of textures and tastes, perfect as a side or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol27 mg
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Fiber3 g
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Protein8 g
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Saturated Fat7 g
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Sodium666 mg
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Sugar3 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBoil Potatoes and Vegetables: In a large pot of salted boiling water, add the scrubbed red potatoes. Cook for approximately 10 minutes. Add the frozen mixed vegetables to the pot, and continue cooking for an additional 10-12 minutes, or until the potatoes and vegetables are tender. (Total time: 20-22 minutes)
02
StepCool and Cut Potatoes: Transfer the cooked potatoes and vegetables to a large bowl. While the potatoes are still hot, cut them into 1-inch pieces. Allow the mixture to cool to room temperature. (Time: 15-20 minutes cooling)
03
StepSauté Onions: Heat the olive oil in a skillet over medium heat. Add the diced yellow onion to the skillet. Season with dried minced garlic, salt, and pepper. Cook and stir until the onion is tender and translucent. (Time: 8-10 minutes)
04
StepPrepare Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ground ginger, and ground turmeric. Season the dressing with salt and pepper to taste. (Time: 5 minutes)
05
StepCombine and Chill: Gently toss the cooled potato and vegetable mixture with the sautéed onions, the prepared mayonnaise dressing, cubed ham, and chopped fresh cilantro. Ensure all ingredients are evenly coated. Cover the bowl and chill in the refrigerator until ready to serve. (Time: Minimum 30 minutes chilling, longer for better flavor infusion)
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RECIPE REVIEWS
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Herman Kris
Jun 21, 2025I accidentally used too much wasabi powder, but it was still edible. Just be careful!
Neva Hagenes
Jun 17, 2025So easy to make and a huge hit at our BBQ!
Talon Keebler
Jun 9, 2025This recipe is a game-changer! The Asian flavors really elevate the potato salad.
Yvette Hudson
Jun 6, 2025This is the best potato salad I've ever had!
Jamey Sauer
May 31, 2025I omitted the ham and added tofu, and it was still delicious!
Freddy Quigley
Apr 15, 2025My family loved this! It's definitely going into our regular rotation.
America Dickens
Apr 4, 2025The dressing is amazing! I'm going to use it on other salads too.
Catalina Hegmann
Mar 7, 2025The sesame oil and ginger really make this dish special.
Benedict Koch
Mar 2, 2025I was skeptical about the wasabi, but it adds such a unique kick!
Murray Gislason
Feb 20, 2025Next time, I might try adding some edamame for extra texture.