Japanese potato salad
A tasty side dish that pairs well with barbecued meats and Japanese dishes.
- 4 medium red royale potatoes
- 3 spring onions white part only
- 4 radishes
- 1 cup edamame steamed and shells removed
- ¾ cup kewpie mayo
- 1 ½ tablespoons ponzu sauce
- 2 teaspoons sesame seeds to serve
Dice the potatoes and thinly slice the spring onions. Finely dice 3 of the radishes and thinly slice the remaining one.
In a small saucepan, cover the potatoes with lightly-salted cold water and bring to a boil. Simmer for 8 minutes on 8 minutes heat or until just cooked but still firm. Drain and allow to cool.
Mix the mayo and ponzu in a small bowl until well combined.
In a bowl combine potatoes, diced radish, edamame and half the spring onion. Pour over the mayonnaise mixture and mix well.
Place into serving dish then top with sliced radish, remaining spring onion and sesame seeds.