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Japanese potato salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Citrusy Ponzu potato salad with radish, cucumber - your go-to summer dish.
Ingredients:
  • 1kg baby red potatoes, scrubbed
  • 40.00 ml Ponzu Sauce
  • 2.40 gm salt
  • 185g (2/3 cup) KEWPIE Mayonnaise
  • 1/2 bunch radishes, thinly sliced using a mandolin
  • 1 Lebanese cucumber, thinly sliced lengthways using a mandoline
  • Thinly sliced green shallot, to serve
  • Micro shiso leaves, to serve
  • Sesame seeds, to serve
Instructions:
  • In a large saucepan, simmer potatoes in cold water until tender (about 15 minutes). Drain and return to the pan. Use a potato masher to coarsely mash, leaving some texture. Transfer to a bowl and gently mix in ponzu sauce and salt. Let cool before serving.
  • Gently mix mayonnaise into potato mixture, then transfer to a serving bowl. Arrange radish and cucumber on top, and finish with a sprinkle of shallot, shiso, and sesame seeds.

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