125 of 520
Potato and avocado salad with wasabi
Spring
Summer
Autumn
Salads
Potatoes
Organic Soy Sauce
Vegetarian kitchen
Preparation time:
1h
Calorific value (per portion):
2715 kJ / 649 kcal
Ingredients for 4 portions
- 1 kg potatoes, cut into circular slices or cubes
- 4 tbsp. Kikkoman Organic Naturally Brewed Soy Sauce
- 1 tsp. wasabi paste
- 125 ml mayonnaise
- 1 tbsp. lemon juice
- 1 tsp. mustard (e.g. Dijon mustard)
- A pinch of salt and sugar
- 2 avocados with the shell and stone removed and diced
- 5 hard-boiled eggs, chopped
- 125 ml blanched celery, chopped
- 125 ml spring onions, chopped
Preparation
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.
Tip: the wasabi can be replaced with grated horseradish and leftover potatoes from the previous day can be used.
Used products in this recipe
Ingredients for 4 portions
- 1 kg potatoes, cut into circular slices or cubes
- 4 tbsp. Kikkoman Organic Naturally Brewed Soy Sauce
- 1 tsp. wasabi paste
- 125 ml mayonnaise
- 1 tbsp. lemon juice
- 1 tsp. mustard (e.g. Dijon mustard)
- A pinch of salt and sugar
- 2 avocados with the shell and stone removed and diced
- 5 hard-boiled eggs, chopped
- 125 ml blanched celery, chopped
- 125 ml spring onions, chopped