wasabi kissed avocado and potatorating:
This is my take on the humble but ever dependable potato salad. I love potatoes, avocados and especially wasabi so I thought up a dish where I could have all three *grin* Much as I adore this hot headed little gem of a Japanese condiment, a little really does go a long way, unless you want to do a fire breathing dragon impersonation.
Prep : 10 mins
Cook : 30 mins
Serves : 4
4 small waxy potatoes - peel, boil, cool then cut into chunks
2 large ripe avocados - well chilled (they make less mess when colder and firmer)
4 level tbs sliced scallions
6 tbs light olive oil
3 tbs fresh squeezed lime juice
1 tsp prepared hot wasabi paste (Japanese Horseradish)
1 tsp roasted sesame seed paste
2 level tsp salt (or to taste)
3 level tsp sugar (or to taste)
1/2 of a level tsp red pepper flakes
1/2 of a level tsp garlic powder
Put all dressing ingredients into a clean, empty jam jar. Replace lid securely and shake jar vigorously till salt and sugar are dissolved. Taste and adjust to your liking.
Using a really sharp knife, cut avocado in half. Twist cut halves apart and remove stone using the knife. Peel avocado halves and cut into chunks.
Combine avocado chunks, potato chunks and sliced scallions in a large non-reactive bowl and pour dressing over. Toss gently till combined.
Serve on its own as a starter or vegetarian main course or as a side with grilled steak and seafood.