I used to love eating potato salads, especially those my grandma made. Typical German potato salad at BBQ parties: cooked slices or chunks of potatoes, lots of mayonnaise and chunks of pickled cucumber and boiled eggs. Thinking about it, I’d always feel really stuffed (hardly eating much of the meat) and often sick due to the potato salad being a very, very heavy (side) dish.

– Good for me! ‘Cause now, not being able to eat the store bought ones (which look kind of gross anyway) and the ones at parties, I might aswell introduce others to a more refreshing and flavourful alternative.

Potato & Avocado Salad with Lemon-Wasabi Dressing

  • Greens of your choice, serving 2 (I took corn salad)
  • 1 1/2 lbs potatoes
  • 1/2 cup tofu hot dog (mine were from Viana), optional
  • 1/2 medium sized avocado
  • 1/4 cup parsley


  • 1/2 lemon, juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tsp agave syrup
  • 1/2 tsp wasabi paste
  • 1/4 tsp black pepper
  • salt to taste

Boil the potatoes and cook them in well-salted water until tender, though make sure they’re not too soft. If you decided to use the tofu hotdogs aswell, add them to the boiling water 4 minutes before the potatoes are ready. Drain everything and set aside to cool.

For the dressing, squeeze out the juice of 1/2 a lemon into a bowl. Add the wasabi and stir until there are no lumps left. Mix in the remaining ingredients.

When the potatoes and hot dogs have cooled down completely, dice the potatoes and slice the hot dogs. Mix them in a salad bowl with the dressing and put everything into the fridge to let the flavours intensify.

In the meantime, wash your greens, chop the parsley and dice the avocado. Add them to the potatoes once they’ve sat in the fridge for about 10-15 minutes. Enjoy!