Crisp Potato and Shiso Leaf Salad

1. 1

   Boil a full pot of water.

2. 2

   Cut potatoes into ultra thin strips and immerse them in a bowl of water to remove the starchiness.

3. 3

   Julienne the shiso leaves.

4. 4

   Boil the potatoes briefly for 20-30 seconds, drain and rinse in chilled water.

5. 5

   Mix in the ingredients.

6. 6

   After thoroughly removing excess water from drained potato slices, add the mayonnaise mixture and stir.

7. 7

   Add salt and pepper to taste, and toss with olive oil and shiso leaves.

8. 8

   Plate on a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.