Peel and dice the potatoes.
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.
Strain potatoes and let cool for 10 minutes.
In a large mixing bowl, mix the pickles, mayonnaise, wasabi, soy sauce, lemon zest, lemon juice, ginger, sesame oil, scallions and shichimi togarashi together.
Mix potatoes with the mayonnaise mix and season to taste with salt and pepper.
Garnish with scallions, shichimi togarashi and sesame seeds. Enjoy!