Potato Salad with Japanese Mayo
Recipe by Christina Laker
Ingredients
1kg washed baby potatoes
250gm bacon
Squeeze of lemon or rice wine vinegar
2 tbsp white miso paste
400ml Gold Gourmet Japanese Style Mayo
Dill
Coriander
Radish
Salt and pepper to taste
Instructions
Cut potatoes in half or into thirds leaving the skin on and add into a pot of cool water
Boil potatoes on the stovetop until softened, about 20 minutes, strain rinse and cool in the refrigerator
Dice the bacon and pan fry until crispy, place on a paper towel and in the fridge to cool
Add white miso paste, Japanese style mayo and lemon juice into a canister and blitz until smooth
Finely slice dill, coriander and radish then add to the cooled potatoes along with the bacon salt and pepper
Pour miso mayonnaise over the potatoes and gently toss with a large spoon
Garnish with any remaining herbs or bacon and serve as a side at your next barbeque!
