Potato Salad with Japanese Mayo
1 kg new potatoes
½ teaspoon coarse salt
1 tablespoon cider vinegar
½ cup red onion, finely chopped
¾ cup Wafu® Sesame Mayonaizu® Japanese mayo
Freshly ground black pepper
Chives, for garnish
Place potatoes in a large saucepan. Add enough cold water to cover potatoes by one inch. Season with salt. Bring water to a boil. Reduce heat and let simmer for 7-9 minutes or until potatoes are tender when pierced with the tip of a knife. Drain potatoes and peel while hot. Cut potatoes into bite-size cubes and place in a large bowl. Drizzle evenly with vinegar. Set aside and let cool.
In a bowl, combine the onion and sesame mayo. Season with salt and pepper. Add the potatoes and toss gently. Refrigerate for at least 30 minutes and up to a day.
Garnish with chopped chives and serve chilled.
Pairs Well With
A creamy potato salad with the nutty taste of sesame may