Delica’s Wasabi Potato Salad

Delica's Wasabi Potato Salad

So, I briefly mentioned yesterday, I am moving to the other side of the country in 27 oh, so short days. I’ve been hell bent on getting in as many of my favorite summer things, California things, and summery California as possible. I have lists of food, shops, cities, friends, beaches, parks, drinks and many more random things.

A couple of weekends ago I got to cross a whole bunch of things off my list with a trip up to San Francisco. There were friends and food and shopping and pugs and crafts and it was glorious. Apart from the fact that many of my best friends live in San Francisco now, it’s always been one of my favorite cities. There is so much to do and see and, most importantly, eat! This salad is inspired by one I had at Delica many, many trips ago. Delica is a great Japanese deli and sushi bar in the Ferry Building. And while a Japanese deli might seem like the last place you would find an amazing potato salad, trust me they definitely know what they are doing.

I will admit, I have met very few potatoes I haven’t liked (I am 100% Irish, it’s pure genetics), but potato salads wade into a tricky gray area. A great potato salad is a thing of delicious beauty, but it is so, so easy for a potato salad to go horribly wrong very easily. Delica’s potato salad is so different than any other potato salad. First, the wasabi! I love wasabi and even though I have added I have used horseradish in potato salads before, I never thought of using wasabi. It’s a great flavorful addition. I might be strange in the fact that I always mix my summer barbecue side salads together. That potato salad and green salad will soon become one on my plate, so I absolutely love that Delica’s potato salad already has romaine lettuce and snap peas and other traditional green salad staples in the potato salad itself. If you are looking for a totally different and delicious potato salad recipe, I suggest you start here!


Delica’s Wasabi Potato Salad

  • 1 pound Yukon gold or yellow potatoes
  • 1/2 cup plain Greek yogurt (you can use mayo or sour cream as well or a combo)
  • 2+ cloves garlic, minced
  • 2 teaspoons wasabi paste (or more if you like it with a kick!)
  • 1 teaspoon kosher salt
  • 1 cup edamame beans, fresh or thawed
  • 1 handful snap peas, trimmed and halved
  • 2 romaine hearts, chopped


  1. Wash and peel potatoes. Cut into 1″ cubes.
  2. Put potatoes into a pot of salted water and bring to a boil. Reduce heat and simmer until you can insert a fork and easily remove it (about 10-15 minutes). Don’t overcook! Drain potatoes and let cool.
  3. Meanwhile, whisk together the yogurt, garlic, wasabi paste, and salt.
  4. Toss with edamame, snap peas, and romaine hearts with the yogurt. Fold in the potatoes and gently stir until combined.
  5. Cover and chill before serving.

Grilled Tuna with Asian Salad and Corn

It seems like it finally might be summer here, or at least this week’s mini-heat wave is sure making it seem that way. I’m sorry 91 degrees in March is just unacceptable, but fortunately it’s the perfect excuse to clean off the grill, eat outside and listen to Vin Scully on the radio. I’m not sure what I was more excited about, using the grill for the first time in forever, eating a delicious meal outside or watching Dodgers opening day.


To celebrate the ridiculous weather and Opening Day, barbecuing just seemed like a must. I marinated some Ahi Tuna steaks (they have great 2-packs in the frozen section at Trader Joe’s) in an Asian-inspired marinated and a salad with some homemade Asian inspired dressing, along with some corn drizzled with olive oil and garlic powder. I must admit that everything was absolutely delicious. Everything was accompanied by Frei Brothers Reserve Sauvignon Blanc, which was absolutely perfect with the meal. It was light and fruity, but not overwhelmingly sweet.


Ahi Tuna Marinade

  • 1/4 C. Olive Oil
  • 1/4C. Tamari or Soy Sauce
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Sesame Oil (I used Chili Sesame Oil for a little extra kick)
  • A chunk of fresh ginger, minced
  • 3 cloves fresh garlic, minced
  • A few shakes of roasted sesame seeds

Mixed the marinade and then allowed the Ahi to marinate while I got the rest of the dinner ready and the grill heated up. Flipping the steaks every 15 minutes or so. I then cooked the Ahi at around 350 on the grill, 3 minutes each side, and they came out perfectly.