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Japanese Style Potato Salad
from the kitchen of Sharmagne Leland-St. John
2 pounds fingerling potatoes, peeled and cut in half
1⁄2 cup wasabi sauce
1⁄2 cup mayonnaise
1⁄2 cup celery, chopped
1⁄2 cup scallions, white and green parts, chopped
6 eggs, hard-boiled, chopped
2 large avocados, ripe, seeded and diced
1 tablespoon seasoned salt
In al large pot, cover potatoes with cold water. Bring to a boil.
Reduce heat and simmer until just tender. Rinse in cold water to
stop cooking. Drain and cool to room temperature.
In a large bowl, whisk together the wasabi sauce and mayonnaise.
One ingredient at a time, add the potatoes, peeled diced avocados,
eggs, celery, scallions and seasoned salt.
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