WASABI MAYO IN POTDATO SALAD ENJOY DAN:

WASABI MAYONNAISE & AVOCADO POTATO SALAD FOR ROBERTA

                                                                                  By CHEF DAN:

Serves 20

 

INGREDIENTS:

 

5 pounds new potatoes cut into 1-inch cubes

8 hard-boiled eggs, chopped

1/2-cup pickle relish

7 stalks celery, chopped

1 cup TRADER JOE’S wasabi mayonnaise

1/4-cup yellow mustard

1 bunch scallions, white and green parts, chopped

3 ripe Avocado, peeled, seeded and diced

Sea salt to taste

 

DIRECTIONS:

 

1.  In a stock pot, cover potatoes with water.

2.  Bring to a boil: reduce heat and simmer until tender.

3.  Rinse in cold water, drain and cool to room temperature.

4.  In a bowl, whisk together the pickle relish,  mustard, and  wasabi mayonnaise.

5.  Fold in the cubed potatoes, avocado, eggs, celery, scallions, and salt.

 

  ENJOY DAN:                            BON-APPETITE!!