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Fusion Potato Salad

Contributed by: Michael Abramson of M Vegetarian Recipes

A really great twist on the classic potato salad...


  • 2 lbs yukon gold or red potatoes
  • 1 Cup peas (fresh or frozen)
  • 2 Tbsp olive oil
  • 1 lg yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 Cup mayonnaise
  • 2 Tbsp lemon juice
  • 1 Tbsp worchestershire sauce
  • 1/2 Tbsp sesame oil
  • 3/4 Tbsp Sambal Olek
  • 1-1/2 tsp wasabi powder
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/4 Cup Thai basil - finely chop
  • Salt and pepper


Cut potatoes in approximate 1" pieces and boil until tender - about 12 minutes.

Heat olive oil over medium heat and saute onions and garlic. When lightly colored add peas and continue to saute for 5 minutes.

Mix mayonnaise and all other ingredients except basil until well combined.

When potatoes are tender remove from heat, drain well and add to bowl with mayonnaise mixture. Mix to coat potatoes well.

Sprinkle with chopped basil.


Regular basil for Thai basil Corn for peas, or combination of both 2 tsp grated fresh ginger for 1 tsp ground

Serve immediately or refrigerate until required. If refrigerated, bring to room temperature before serving.


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