A square white dish filled with creamy potato salad topped with a sprinkle of paprika.

Wasabi & Avocado Potato Salad

Serves Makes 4 cups

Ingredients

2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup Kikkoman Wasabi Sauce
1/2 cup mayonnaise
2 avocado, peeled, pitted and diced
5 hard boiled eggs, chopped
1/2 cup celery, chopped
1/2 cup chopped scallions, white & green parts
1 tablespoon seasoned salt

Directions

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.

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Vegetarian (95)Sides (56)
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Products in Recipe

A 21 oz bottle of Kikkoman Wasabi Sauce labeled as "A versatile condiment with a velvety zing," intended for sandwiches and dipping.

Wasabi Sauce

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