Potato and avocado salad with wasabi

Total time 60 mins

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.
 

Ingredients

4 portion(s)
1 kg
potatoes, cut into circular slices or cubes
1 tsp
wasabi paste
125 ml
mayonnaise
1 tbsp
lemon juice
1 tsp
mustard (e.g. Dijon mustard)
1 pinch
of salt and sugar
2 
avocados, diced
5 
hard-boiled eggs, chopped
125 g
blanched celery, chopped
125 g
spring onions, chopped
Nutritional facts (per portion): 2715 kJ  /  648 kcal
41.4 g Fat
17.5 g Protein
56.2 g Carbohydrates

Preparation

Step 1

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.

Step 2

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.

Step 3

Serve with good bread, or as an accompaniment to picnic or bbq food.

Recipe-ID: 233

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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