Potato Salad with Japanese Mayo
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 75
  • 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
  • Kosher salt
  • Freshly ground black pepper
  • Chives, for garnish
  1. 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.
  2. 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.
  3. Garnish with chopped chives and serve chilled.
A creamy potato salad with the nutty taste of sesame may