Ingredients
8
medium Yukon gold potatoes
1/3 cup(s)
minced bread and butter pickles
1 cup(s)
mayonnaise
2 tblsp
wasabi paste
2 tblsp
soy sauce
zest of one lemon
1 tblsp
lemon juice
1
inch piece of ginger, grated
1 tsp
sesame oil
1 tblsp
thinly sliced scallions, plus extra for garnish
1 tsp
shichimi togarashi, plus extra for garnish
black and white sesame seeds, as garnish
Directions 6 steps | 35 Minutes
Step 1
Peel and dice the potatoes.
Step 2
In a pot, cover potatoes in cold water and bring to a boil. When the potatoes come to a rapid boil, turn the heat to medium-high and boil uncovered for 15 minutes (or until it pierces easily with a fork). Stir occasionally.
Step 3
Strain potatoes and let cool for 10 minutes.
Step 4
In a large mixing bowl, mix the pickles, mayonnaise, wasabi, soy sauce, lemon zest, lemon juice, ginger, sesame oil, scallions and shichimi togarashi together.
Step 5
Mix potatoes with the mayonnaise mix and season to taste with salt and pepper.
Step 6
Garnish with scallions, shichimi togarashi and sesame seeds. Enjoy!
Nutrition Per Serving
View All
CALORIES
513
FAT
30.9 g
PROTEIN
6.6 g
CARBS
54.2 g
FOOD FOR THOUGHT?
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