Japanese Potato Salad with Soy Sesame Dressing
I GF option I VEG I V option I SERVES: 4-6 | PREP: 10min | COOK: 20min
INGREDIENTS
6 large potatoes, peeled, (we like yellow flesh potatoes like Prince of Orange or Royal Blues)
½ cup Peko Peko Japanese Soy Sesame Dressing
⅔ cup Kewpie mayonnaise or other good quality mayonnaise
3 spring onion, sliced
2 eggs, hard boiled, quartered
1 Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted
Salt and pepper to taste
TO PREPARE
- Boil potatoes until tender (15 -20 minutes), drain well, and then roughly mash the potatoes, seasoning with salt and pepper. Allow to cool uncovered for about 5 minutes.
- Meanwhile, combine Peko Peko Japanese Soy Sesame Dressing and mayonnaise.
- While the potatoes are still warm, add the dressing, half the spring onions and whip vigorously together to create a creamy consistency but not completely smooth. Taste and adjust the amount of Japanese Soy Sesame dressing if needed.
- Chop boiled eggs and toss through potatoes.
- Finish with cucumber, toasted sesame seeds and reserved spring onions.
COOKS NOTES
- Use Gluten Free mayonnaise for the GF option.
- For vegan option, omit egg and use egg fress mayonnaise
