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

4 tbsp

Kikkoman Naturally Brewed Organic Soy Sauce

1 tsp

wasabi paste

125 ml

mayonnaise

1 tbsp

lemon juice

1 tsp

mustard (e.g. Dijon mustard)

1 pinch

of salt and sugar

avocados, diced

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

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Featured product in this recipe

Kikkoman Naturally Brewed Organic Soy Sauce

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

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