If you’re into bold flavor and crunchy textures, this potato salad is for you. Creamy potatoes meet a spicy, crispy wasabi pea topping—and it works. I know, it sounds a little wild, but once you taste that creamy-tangy base with the salty heat of wasabi peas, it just clicks.
Why I Love This Recipe
I made this on a whim after a sushi night when I had leftover wasabi peas and needed to use up some potatoes. It turned out to be one of the best random mashups I’ve ever made. The salad is creamy and cool, but the crushed wasabi peas bring in heat and crunch that make it stand out from the usual picnic fare.
- That wasabi heat kicks in just enough—not too much.
- The crunch makes every bite more interesting.
- It’s easy to prep ahead and dress just before serving.
- It pairs well with Asian-inspired meals or grilled meats.
Servings & Time
Servings: 4
Total Time: 30 minutes
Macros (Per Serving)
Calories: 285
Protein: 5g
Fat: 16g
Carbs: 31g
Fiber: 4g
Sugar: 3g
What You’ll Need
- 1½ lbs baby Yukon gold potatoes, halved
- ½ cup mayonnaise
- 1 tbsp rice vinegar
- 1 tsp wasabi paste (optional for extra heat)
- ½ tsp garlic powder
- ½ tsp salt
- ½ cup crushed wasabi peas
- 2 scallions, finely chopped
Pro Tips
- Boil the potatoes just until fork-tender—don’t overdo it or they’ll fall apart.
- Only add crushed wasabi peas right before serving so they stay crunchy.
- Use wasabi paste in the dressing if you want extra heat.
- If the wasabi peas are super spicy, mix them with plain roasted peas to mellow it out.
Tools You’ll Need
- Medium pot
- Mixing bowls
- Cutting board & knife
- Fork for testing doneness
- Small plate or resealable bag for crushing wasabi peas
Substitutions & Variations
- No wasabi peas? Try crispy chickpeas or crushed seaweed snacks.
- Dairy-free? Use vegan mayo.
- Want extra tang? Add a splash of lemon juice to the dressing.
Make Ahead Tips
- Boil the potatoes a day ahead and chill them.
- Mix the dressing separately and combine everything just before serving.
Instructions
1. Boil the potatoes
Place the halved potatoes into a pot of salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes.
2. Drain and cool
Drain the potatoes and spread them out on a baking sheet or plate to cool to room temperature.
3. Make the dressing
In a mixing bowl, whisk together mayonnaise, rice vinegar, wasabi paste (if using), garlic powder, and salt until smooth.
4. Toss the potatoes
Add the cooled potatoes and chopped scallions to the dressing. Toss gently until evenly coated.
5. Top with wasabi peas
Right before serving, sprinkle the crushed wasabi peas over the top for that bold crunch.
6. Serve and enjoy
Transfer to a serving bowl and bring it to the table. The creamy, spicy, crunchy combo is ready to shine.
Why This Recipe Works (Quick Science)
Wasabi peas bring not just heat, but texture. The mayo-vinegar combo gives you creaminess with tang, and Yukon golds hold their shape without getting mealy. It’s all about balancing creamy, spicy, and crunchy in each bite.
Meal Plan Ideas
- Serve with grilled salmon or tofu.
- Add to a lunch bowl with sesame noodles and snap peas.
- Use as a side for Korean BBQ or teriyaki chicken.
Common Mistakes
- Overcooking potatoes: They’ll fall apart and turn mushy.
- Adding wasabi peas too early: They’ll get soft and lose their crunch.
- Skipping vinegar: You need acid to balance the creamy base.
What to Serve With
- Grilled meats or tofu
- Bento-style lunch boxes
- Light cucumber salad
- Cold soba noodles
FAQ
Can I make this ahead of time?
Yes! Prep everything, but don’t add the wasabi peas until just before serving.
Is it super spicy?
The wasabi heat is subtle unless you use wasabi paste. You can always adjust to your heat level.
Can I use another kind of potato?
Yes, just make sure they’re waxy and hold their shape, like red potatoes.
Final Thoughts
This potato salad is unexpected in the best way. It’s creamy and cozy but with just enough heat and crunch to keep it exciting. If you make it, leave a comment—I’d love to know what you think or if you gave it your own twist!
Let me know if you want this as a printable card, Pinterest Pin caption, or Instagram caption too!