Japanese Potato Salad

Cook Time 45 minutes

Servings 6

Ingredients

2 kg small to medium royal blue potatoes (or other waxy potatoes like desiree)

1 bunch spring onions

1 bunch radish, thinly sliced

2 soft boiled eggs, halved

Black and white sesame seeds, to garnish

Dressing

¾ cup kewpie mayonnaise

100ml sour cream

2 tbsp rice wine vinegar

1 tsp soy sauce

½ tsp wasabi

Method

Place the potatoes unpeeled into a pot of cold water and bring to the boil. Turn down to a gentle boil and cook for 20 minutes or until tender, when pierced with a skewer through the centre. Drain and cool for 10 minutes. Peel and cut into chunks.

Meanwhile, finely chop the light and white part of the spring onions. Reserve some of the pieces and finely slice then place in iced water to curl.

Combine the dressing ingredients and with the finely chopped spring onions. Pour dressing over hot potatoes and toss. Dress the top with radish, soft boiled eggs, spring onion curls and sesame seeds.