Creamy Avocado Potato Salad with Takuan
A creamy Japanese style potato salad made with avocado, crunchy takuan pickles, and a hint of wasabi. The contrast between smooth avocado and crisp pickles makes every bite irresistible.
If you love Japanese potato salad but want something a little lighter and creamier, this avocado version is worth trying. Ripe avocado blends beautifully with warm potatoes, while takuan adds a satisfying crunch and a subtle sweet and salty flavor.
A touch of wasabi cuts through the richness of the mayonnaise and avocado, keeping the salad fresh and balanced. Serve it chilled with plenty of freshly ground black pepper and, if you have some on hand, crispy fried onions.
It is an easy side dish for dinner, but it is especially good with a glass of sake.
What you'll need
- 3 medium potatoes
- 2 avocados
- 30 g takuan, Japanese pickled daikon
- 3 tbsp mayonnaise
- 5 cm wasabi paste
- 2 to 3 drops lemon juice
- Salt and pepper, to taste
- Freshly ground black pepper, to taste
- Crispy fried onions, optional
How to make it
Peel the potatoes and wrap each one in plastic wrap. Microwave at 600W for 6 minutes. Pierce with a skewer or fork to check for doneness. If still firm, continue microwaving in 30 second intervals until tender.
While the potatoes are still warm, place them in a bowl and roughly mash them. Cut the avocados and takuan into bite sized pieces, then add them to the potatoes along with the mayonnaise, wasabi, lemon juice, salt, and pepper. Gently mix until everything is evenly combined.
Chill in the refrigerator. Just before serving, transfer to a plate and finish with freshly ground black pepper and crispy fried onions, if desired.
Tips
- Mash the potatoes while they are still warm for the best texture.
- Fold the avocado in gently so that some pieces remain intact and creamy.
- Takuan is the key ingredient here. Its crisp texture and sweet salty flavor make the potato salad feel lighter and more refreshing.
What to drink with it
