Asian Style Potato Salad

American-style Idaho potatoes are yummy on their own. Add Japanese mayonnaise and Asian veggies and you've got a potato salad with pizzazz!

  • 5 Idaho® potatoes
  • 8 cups water
  • 1½ teaspoons salt
  • 1½ teaspoons sesame oil
  • 1½ teaspoons rice vinegar
  • 1 teaspoon sweet Mirin wine (or sugar)
  • 2 cups Japanese mayonnaise
  • 2 baby bok choy
  • 1 cup snow peas
  • 1 small yellow pepper
  • 2 teaspoons hot Asian mustard
  • ½ teaspoon togarashi (Japanese chili pepper)
  • 1 tablespoon white sesame seeds, toasted
  • 2 scallions, finely chopped
  1. Bring water to boil in a large pan.
  2. Peel potatoes; cut into chunks.
  3. Add potatoes to boiling water. Swirl in the sesame oil and salt.
  4. Stir occasionally while the potatoes become tender. (10 to 15 minutes)
  5. Drain the potatoes. Sprinkle with rice vinegar and Mirin.
  6. Wash the veggies and drain. Slice the baby bok choy and yellow pepper.
  7. Gently mix the mayonnaise with the potatoes, snow peas, bok choy, yellow pepper, mustard and togarashi chili pepper.
  8. Garnish with scallions and sesame seeds.