Dutch Potato Salad with Avocado and Wasabi Mayo
Creamy potato salad combining boiled potatoes, avocado, and hard-boiled eggs in a wasabi-spiked mayonnaise dressing with soy sauce. Mixed with crisp celery and scallions for fresh bite. Served chilled, this Dutch-style salad balances creamy and refreshing elements.
Ingredients
Instructions
- 1
Boil potatoes in water until a knife tip passes through easily, then cool.
- 2
Peel half the potatoes and leave the other half unpeeled; cut all into pieces.
- 3
Hard-boil eggs and chop finely.
- 4
Peel avocados, remove pits, and cut flesh into pieces.
- 5
Chop scallions and celery finely.
- 6
Mix mayonnaise, wasabi, and soy sauce in a bowl, then fold in potatoes, avocados, eggs, celery, and scallions.
Tips
Prepare potatoes and eggs in advance; combine salad just before serving to keep textures distinct.
Use unpeeled potato pieces as garnish for visual contrast.
Good to Know
Refrigerate covered up to 2 days; dressing may soften potatoes if mixed too early.
Boil potatoes and eggs up to 1 day ahead; assemble salad within 2 hours of serving.
Chilled as a side dish or light main course.
Common Mistakes
Do not add dressing until just before serving to avoid soggy salad.
Do not over-mix to preserve distinct textures of potato, avocado, and egg.