Originally posted July 25, 2013
Delica-inspired wasabi potato salad with snap peas, edamame, and romaine hearts
Delica's potato salad blew my mind the first time I tried it. Romaine hearts? What? So good... Sure to clear your sinuses, too! Oh, and it tastes even better the next day.
Ingredients
- 3 yukon gold potatoes
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, finely minced
- 1 tsp wasabi paste
- 1 tsp kosher salt
- 1 cup edamame beans, fresh or thawed
- 1 handful snap peas, trimmed and halved
- 2 romaine hearts, chopped
6 sides
Directions
Wash and peel potatoes. Remove any eyes and cut into 1" cubes.
Put potatoes into a pot of salted water and bring to a boil. Reduce heat and simmer until you can insert a fork and easily remove it (about 15 minutes). Don't overcook. Drain potatoes and let cool.
Meanwhile, whisk together the sour cream, mayonnaise, garlic, wasabi paste, and salt.
Toss with edamame, snap peas, and romaine hearts. Fold in the potatoes and gently stir until combined.
Cover and chill before serving.
30 minutes
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Comments
I had this incredible taste treat on my recent visit to San Francisco and it lifted me right out of my seat. Everything else on the plate was terrific, too. So I went back a few days later and had this salad again. I love to experiment with different places, but Delica was the only place I ate at twice.