Looking for an interesting potato salad to serve at your next barbecue? This fusion of Japanese and western flavors will knock their socks off; the secret is the wasabi mayonnaise. I’ve adapted this recipe from the May issue of NHK’s Kyou no Ryouri.

New Potato and Avocado Salad
serves 4

400 gr new potatoes (aka baby potatoes)
1 cucumber
1 avocado
1/2 cup mayonnaise
1/4 tsp wasabi (freshly grated or paste)
1/4 tsp soy sauce
salt & pepper to taste

Boil the potatoes (scrubbed but with skin on) in salted water until just soft. Cool and cut into quarters. Cut the cucumber in half lengthwise (if it’s a thick American cucumber) and thinly slice. In a separate bowl, mix the mayonnaise, wasabi and soy sauce. Mix mayonnaise, potato and cucumber. Salt and pepper to taste. Halve the avocado, remove the pit and use a small spoon to scoop pieces into the salad. Mix gently and serve.