WASABI & AVOCADO POTATO SALAD
Categories
- Salads & Dressings,
- Appetizers & Snacks,
- Side Dishes,
- Summer Holidays
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Recipe courtesy of Kikkoman Sales USA, Inc.
Recipe Provided By the California Avocado Commission
This Japanese-inspired potato salad with Fresh California Avocados is creamy and delicious, with a kick of heat from Kikkoman Wasabi Sauce.
Ingredients
-
2.000
2
lbs.
Russet potatoes, peeled and cut into 1-inch cubes
-
5.000
5
hard-boiled eggs, chopped
-
0.500
½
cup
Kikkoman Wasabi Sauce
-
0.500
½
cup
chopped celery
-
0.500
½
cup
mayonnaise
-
0.500
½
cup
chopped scallions, white & green parts
-
2.000
2
ripe, Fresh California Avocado, peeled, seeded and diced
-
1.000
1
Tbsp.
seasoned salt
Instructions
- In a large pot, cover potatoes with cold water. Bring to a boil; reduce heat and simmer until just tender. Rinse in cold water; drain and cool to room temperature.
- In a large bowl, whisk together the wasabi sauce and mayonnaise.
- Fold in potatoes, avocado, eggs, celery, scallions and seasoned salt.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Serving Suggestion: Serve as a side dish with teriyaki chicken or salmon, or try with Grilled Chicken Avocado Melt.
For more delicious recipes and to print out some Kikkoman savings, please visit kikkomanusa.com/homecooks.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.





boil vs steam
I like my potatoes steamed rather than boiled if I am going to make a salad. Waxy potatoes
Submitted By Judi - Jan 30, 2013
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