Potato and avocado salad with wasabi

5 1 ratings

Total time60 mins

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 with the shell and stone removed and 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 gFat

17.5 gProtein

56.2 gCarbohydrates

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

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