10 small Yukon gold or red potatoes (about 2 inch)
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 cup mayonnaise
1 teaspoon wasabi powder or prepared horseradish
1/4 teaspoon minced garlic
dash white pepper
1/4 pound deli shaved London-broil roast beef
30 slices pimiento stuffed green olives

Heat oven to 400°F. Cut end off potatoes. Cut into 3/8 inch thick slices (about 3 per potato). Place on ungreased baking sheet. Brush with oil and sprinkle with garlic salt. Bake 15-20 minutes till tender and golden brown. Cool completely. Combine mayonniase, garlic, pepper and wasabi powder and mix well. Place potato slices on serving platter. Top with 1/2 teaspoon mayonnaise mixture, then a slice of roast beef. Garnish with olive slice. Serve cold.