Wasabi Potato Salad

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  • 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.

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