Firecracker Potato Salad

• 1 lb yukon gold potato, with peels
• 1 teaspoon sea salt
• 1/4 cup wasabi mayonnaise
• 4 green onions, rinsed and sliced with tops
• 1/4 cup roasted red pepper
• 1/4 cup roasted yellow pepper, roasted, drained & chopped
• sea salt, to taste
• fresh ground pepper, to taste

1. Slice potatoes lengthwise, add water to pot. Bring water to a boil and reduce to a simmer. Cook potatoes until slightly undercooked.
2. Pour off hot water and submerge potatoes in cold water.
3. Once cool to touch, cut into bite sized chunks or break apart into medium pieces.
4. Add wasabi mayo, sliced onions and chopped peppers. Toss to coat potatoes. Add salt and pepper to taste.
5. Combine, chill & serve.
6. NOTES:
7. To reduce the heat factor, cut wasabi mayo with your favorite mayonnaise.
8. UPDATE: 5/25/08.
9. If wasabi mayo is not available, wasabi powder can be mixed with mayonnaise to desired taste. It does pack a little "heat".
10. Fingerling or baby red potatoes can be used.

gold potato, salt, wasabi mayonnaise, green onions, red pepper, yellow pepper, salt, fresh ground pepper

Taken from www.food.com/recipe/firecracker-potato-salad-258024 (may not work)