At a Glance
- Prep Method: null
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Recipe By: Bombay Talkie
- 16 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 6 cups Low-fat mayonnaise
- 1/3 cup Wasabi paste
- 8 cups Shelled edamame, blanched
- 4 cups Chopped scallions
Cover potatoes with cold, salted water. Bring to a boil; reduce heat and simmer until just tender. Drain and cool.
Whisk together mayonnaise and wasabi paste.
Fold together potatoes, wasabi mayonnaise and scallions.