Drizzles & Vinaigrettes Recipes

Wasabi, Potato & Apple Salad January 29, 2014 09:19

This recipe created by Lyn Potter & published on the Breeze Website. Wasabi, Potato & Apple Salad

This potato and apple salad is great for a barbecue. It was inspired by a traditional Dutch recipe which is flavoured with a mustardy mayonnaise. I substituted Telegraph Hill Wasabi Vinaigrette which is locally produced. The wasabi in this dressing gives it an appealing Asian twist and a slightly peppery finish. We like it best while still warm, but it can also be stored in the fridge for a day or so.


  • 500 gm of potatoes
  • 3 hardboiled eggs 
  • 3 medium size red skinned crisp sweet apples 
  • 1 spring onion (white part only) 
  • 3-4 tablespoons of Telegraph Hill Wasabi Vinaigrette
  • The juice of up to half a lemon
  • A pinch of salt


  1. Boil the peeled potatoes until they are tender. When cool enough to handle cut them into chunks.
  2. Wash the apples and dice.
  3. Peel and chop the hardboiled eggs.
  4. Slice the white part of the spring onion finely.
  5. Mix all of these gently together in a salad bowl.
  6. Stir the Wasabi Vinaigrette in. Sharpen the flavour with a tablespoon of lemon juice. Keep tasting and adding up to the juice of half the lemon depending on how sweet/tart the apples are. Season to taste with salt.

Recipe and photograph by Lyn Potter. Read more from Lyn at http://focussedonfood.blogspot.co.nz/

- See more at: http://www.thebreeze.co.nz/Potato-Apple-Wasabi-Salad/tabid/1131/articleID/7262/Default.aspx#sthash.HKzpXJFh.dpuf

Wasabi Vinaigrette Ceviche January 29, 2014 09:08

This recipe created by Lyn Potter, and links to her blog post. Wasabi Vinaigrette Ceviche 


  • 200 gm of freshly caught kahawai ( which had been filleted)
  • 1/2 long sweet red pepper ( seeds removed and cubed)
  • 1/4 red onion ( finely chopped)
  • 1 large tomato (deseeded, the juice squeezed out and chopped)
  • The juice of 1 lemon 
  • Corn scraped from 1 cooked cob 
  • 3 tablespoons of Telegraph Hill Wasabi Vinaigrette
  • Chopped coriander to garnish
  • A cos lettuce leaf to line each bowl (optional)


  1. Marinate the fish in the juice of 2 lemons for at least 1 hour.
  2. The fish should change to an opaque white as it is "cooked" by the lemon juice.
  3. Drain the lemon juice off and then mix the fish with all the other ingredients.
  4. Leave in the fridge for a further hour ( or longer) to allow the flavour of wasabi vinaigrette to mingle with the other ingredients.
  5. Line each bowl with a cos lettuce leaf.
  6. Add the ceviche.
  7. Garnish with chopped coriander.

Variation: Add some cubes of avocado just before serving.

Recipe and photograph by Lyn Potter. Read more from Lyn at http://focussedonfood.blogspot.co.nz/ -