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2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup Kikkoman Wasabi Sauce
1/2 cup mayonnaise
2 avocado, peeled, pitted and diced
5 hard boiled eggs, chopped
1/2 cup celery, chopped
1/2 cup chopped scallions, white & green parts
1 tablespoon seasoned salt
In a large pot, cover potatoes with cold water. Bring to a boil; reduce heat and simmer until just tender. Rinse in cold water; drain and cool to room temperature. In a large bowl, whisk together the wasabi sauce and mayonnaise. Fold in potatoes, avocado, eggs, celery, scallions and seasoned salt.
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