Wasabi Potato Salad

8 medium Russet potatoes (about 2 2/3 pounds) cut into 1-inch pieces
8 slices bacon
2 cups mayonnaise
2 tablespoons prepared horseradish
1 to 2 tablespoons wasabi paste
1 tablespoon Dijon-style mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons snipped chives
2 tablespoons finely chopped parsley

In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool. Meanwhile, in large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside. In large bowl, combine mayonnaise, 1/4 cup reserved bacon drippings, horseradish, wasabi, and mustard, salt and pepper until blended. Add potatoes, bacon, celery, onion, chives and parsley; tossing carefully until combined. Cover; refrigerate until serving.

Tip:
Wasabi is a Japanese condiment similar to horseradish.

Wasabi paste can be found in the Asian food section of some supermarkets.

An additional tablespoon of prepared horseradish may be substituted for the wasabi paste.

12 servings