Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Japanese potato salad
By: Jasmine Thavakirubei
Ingredients
- Potatoes
- Salt
- Japanese pickled vegetables
- Kewpie mayonnaise
- Japanese sesame oil
- Nori seaweed
- Shuchi Togarashi
- Ground white pepper
Product used in recipe
- KEWPIE - MAYONNAISE 50% REDUCED FAT
Method
- Peel potatoes and boil. Drain potatoes and return to pot. Mash potatoes and allow to cool
- Fry nori sheet and toast until brown ridges appear. Allow to cool.
- Drain pickles into a bowl and keep the pickling liquid
- Add kewpie mayonnaise, sesame oil and 1/4 teaspoon white pepper to pickling liquid and stir to combine.
- Add the dressing and pickled vegetables to the potatoes and combine. Add salt and shichimi togarashi to taste and top with nori flakes.
- Serve at room temperature.
