Japanese Inspired Potato Salad
Experience the perfect blend of flavours and textures with this Japanese American fusion potato salad! It takes the classic potato salad and gives it a Japanese twist.
Ingredients
- 2 cups cooked baby potatoes
- 1 cup mixed bell peppers roughly cut
- 1/2 cup sweetcorn boiled
- 3-4 strips of crispy bacon chopped into pieces
For the Salad Dressing
- 1 medium jalapeño finely sliced *optional
- 1 teaspoon chopped parsley
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon shichimi togarashi or sweet / smoked paprika
- 1 tablespoon mustard
- 3 tablespoons Kewpie mayonnaise *can be substituted for regular mayonnaise
- Salt and pepper to taste
Instructions
- Cut 2 cups of cooked baby potatoes into halves and put into a pan cut side down with a generous glug of cooking oil.
- Turn on to low to medium heat and cook until the surface is crisp. Will take a couple of minutes. Turn and cook on the other side. Remove and set aside.
- In the same pan, lightly char 1 cup roughly cut mixed bell peppers and 1/2 cup cooked sweet corn kernels to give them a bit of colour. Remove and set aside to cool.
- In a medium sized bowl mix together all the salad dressing ingredients until all the ingredients are combined.
- Transfer the sautéed potatoes, pan roasted bell peppers and sweet corn and 3-4 strips of crispy bacon, chopped into pieces. Add the salad dressing and mix together.
- Serve and Enjoy!