Wasabi-Horseradish Potato Salad

We went to a Super Bowl party yesterday and decided to make a potato salad for the occasion. I'm not a big mayonnaise fan and have adapted this new take on an old classic. We used yukon gold potatoes (1 bag from trader joe's- about 1.5lbs - 2lbs.?), but new/red potatoes, dutch creamers or russets would probably work, too. We cut the potatoes into bite-sized pieces before boiling to expedite the process. I made a sauce from lite sour cream (about 1 cup), milk (2-3 tablespoons for thinning), horseradish (3 heaping tablespoons), wasabi (1 tablespoon), cider vinegar (about 1 tablespoon), a few dashes of wasabi oil (optional) and salt & pepper to taste. I added the warm potatoes to the horseradish mixture to maximize absorption. To that we added 1 chopped orange bell pepper (any pepper would do; red or yellow), edammame beans (about 1.5 cups), sugar snap peas (1 cup, ends trimmed & cut in pieces) and chopped napa cabbage (about 2 cups). (Obviously, quantities can be adjusted depending on your tastes.) The spice of the sauce adds a great new complexity to the potatoes and the added vegetables provide some color, crunch and freshness to the salad (not to mention and little bit of extra nutrients). This is a great side dish in the summer for barbeques, or for seared ahi or other meat dishes.