WASABI & AVOCADO POTATO SALAD

By á-5623

Ingredients

• 2 lbs. Russet potatoes, peeled and cut into 1-inch cubes
• 5 hard-boiled eggs, chopped
• 1/2 cup Kikkoman Wasabi Sauce
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• 1/2 cup chopped scallions, white & green parts
• 2 ripe, Fresh California Avocado, peeled, seeded and diced
• 1 Tbsp. seasoned salt

Details

Servings 8
Adapted from californiaavocado.com

Preparation

Step 1

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.