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
400 gr new potatoes (aka baby potatoes)
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.