How to Prepare Tasty Wasabi Mayo Avocado and Potato Salad

Wasabi Mayo Avocado and Potato Salad. While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended. Whisk all the ingredients for the dressing together in a medium bowl. Add avocado and mix with the dressing.

Drain the potatoes in a colander and cover with a clean, dry kitchen towel. In a large bowl, gently mash avocados using a potato masher. Stir in cilantro, olive oil and lime juice; season with salt and pepper, to taste. You can have Wasabi Mayo Avocado and Potato Salad using 0 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Wasabi Mayo Avocado and Potato Salad

Stir in potatoes and gently toss to combine. Serve at room temperature, garnished with bacon and cilantro, if desired. I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this.

Wasabi Mayo Avocado and Potato Salad instructions

1. Cut avocado and potatoes. Boil potatoes. Make Wasabi mayonnaise sauce..
2. Mix potatoes and avocado with sauce..
3. Enjoy 😉.

Lots of wonderful flavors, textures, and colors! In a large mixing bowl, whisk together the Greek yogurt (or mayo), Dijon mustard and black pepper until combined. Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl. Then very gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce. To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.

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