Potato and avocado salad with wasabi
A twist on the classic potato salad, our version is spiked with spicy wasabi and mustard which balances the mild flavour of potatoes, avocado and eggs really well. If you can't get wasabi then use grated horseradish instead. Suitable for vegetarians.
- Preparation Time15 mins
- Cooking Time15 mins
Nutrition per serving
- Energy648 Kcals
- 1 kg potatoes, cut into 2cm chunks (or use cold leftover boiled potatoes)
- 4 tbsp Kikkoman soy sauce
- 1 tsp wasabi paste
- 125g mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- pinch of sugar
- 2 avocados, diced
- 5 hard-boiled eggs, chopped
- 125g blanched celery, chopped
- 125g spring onions, chopped
Place the potatoes in a pan, cover with cold water and bring to the boil with the lid on. Reduce the heat and simmer until just tender - about 10-15 minutes. Drain the potatoes in a colander and alllow the potatoes to cool to room temperature.
Mix the mayonnaise, Kikkoman soy sauce, wasabi, lemon juice, mustard and sugar. Gently toss the potatoes, avocado, egg, celery and spring onion in the mayonnaise mixture.
Serve with good bread, or as an accompaniment to picnic or bbq food.