Potato Salad with Green Onions (Plus Wasabi or Yuzu Pepper)

1. 1

   Peel the potatoes, cut up and boil until tender, or put into a heatproof bowl, cover with plastic wrap and microwave (around 5 minutes at 500 W).

2. 2

   Cut the root and green part off the Japanese leek and chop finely, put into a heatproof container, cover with plastic wrap and microwave for 1 minute at 500 W. This will lessen the harshness of the leek and make it sweeter.

3. 3

   Take the root ends off the green onion, and chop finely.

4. 4

   Put the ingredients in a bowl, add the dissolved wasabi or yuzu pepper plus mayonnaise to make the soy sauce-mayonnaise sauce.

5. 5

   Mash the cooked and drained potatoes roughly with the back of a fork, and mix with the leek and onion and the sauce from Step 4.

6. 6

   Mix well.

7. 7

   Taste, and adjust the seasoning with salt, pepper and more mayonnaise if needed.

8. 8

   Add a drizzle of sesame oil at the end and mix lightly.

9. 9

   Cover with plastic wrap, leave to chill and to allow the flavors to blend for at least an hour in the refrigerator, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.