Asian-German Fusion Potato Salad

Ingredients

Contains: egg, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds red potatoes, scrubbed
• 1/2 cup frozen mixed vegetables
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 1 tablespoon dried minced garlic
• salt and pepper to taste
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon sesame oil
• 1/2 tablespoon hot sauce
• 1 teaspoon wasabi powder
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 cup cooked, cubed ham
• 1/4 cup chopped fresh cilantro

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the scrubbed red potatoes into bite-size pieces, leaving the skins on. Place them in a pot, cover with water, add salt, and boil 12 to 15 minutes until just tender. Drain and let cool slightly.

2. Cook the frozen mixed vegetables in a pan of boiling water for 3 minutes until heated through. Drain well.

3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 6 to 8 minutes until soft and golden. Stir in the dried minced garlic and cook 1 minute.

4. Stir in the ground ginger, ground turmeric and wasabi powder and cook 30 seconds. Add the cubed cooked ham and cook 3 minutes, stirring, until heated through.

5. In a large bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, salt and pepper.

6. Add the potatoes, mixed vegetables, onion and ham mixture, and chopped cilantro to the bowl. Toss gently to coat, then adjust salt and pepper to taste.

7. Cover and chill for at least 30 minutes so the flavors blend. Serve cold or at room temperature.