Potato and avocado salad with wasabi

5 1 ratings
Total time 60 mins

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 with the shell and stone removed and 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 allow the potatoes to boil until they just become tender. Tip the potatoes into a colander and rinse with cold water and allow the potatoes to cool to room temperature.

Step 2

Mix the mayonnaise, soy sauce, wasabi, lemon juice, mustard, salt and sugar. Turn the potato, avocado, egg, celery and spring onion into the mayonnaise mixture.

Step 3

Serve with a good bread.

Tip:

the wasabi can be replaced with grated horseradish and leftover potatoes from the previous day can be used. 

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 allow the potatoes to boil until they just become tender. Tip the potatoes into a colander and rinse with cold water and allow the potatoes to cool to room temperature.

Mix the mayonnaise, soy sauce, wasabi, lemon juice, mustard, salt and sugar. Turn the potato, avocado, egg, celery and spring onion into the mayonnaise mixture.

Serve with a good bread.

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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