Japanese Potato Salad
5 medium desiree potatoes
1 head of garlic
Fresh Yuzu and Chilli dressing
Soft boiled egg
First, prepare the garlic by chopping the top off of the entire bulb, drizzle the
exposed garlic with olive oil, then wrap in foil and bake in a preheated oven at
170c for 40 mins.
Peel and dice potatoes and place in cold salted water, bring to the boil and cook until fork tender. Strain and set aside. Chop a few stalks of green onion and set aside.
Once ready, squeeze the roasted garlic straight from the cloves into a bowl.
Using a whisk, mix together 2 tablespoons Fresh Yuzu & Chilli dressing, 5
tablespoons kewpie mayonnaise, a pinch of salt and pepper to make the sauce.
Coat the potatoes well, garnish with crispy garlic, green onion and a soft boiled egg.