Sunday, September 20, 2009


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
8 medium potatoes (about 2 2/3 pounds), cut into 1-inch pieces

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 eight 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, mustard, salt and pepper until blended. Add potatoes, bacon, celery, onion, chives and parsley, tossing carefully until combined. Cover and refrigerate until ready to serve.

bacon recipe courtesy of: Chef Alan Wong, The White House, 1600 Pennsylvania Avenue NW, Washington, DC 20500

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