Potato and avocado salad with wasabi
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.
the wasabi can be replaced with grated horseradish and leftover potatoes from the previous day can be used.
Recipe as PDF
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