Asian Potato Salad Recipe by Chef Bill Briwa

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

carrots

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini adds freshness while frozen veggies are cost-effective.

Introduce the dish and explain the inspiration behind Asian flavors in potato salad.

Use a medley of small fingerling potatoes, noting their quick cooking time and ability to hold shape.

Cook potatoes in a mixture of water, salt, miso, soy sauce, rice wine vinegar, and mirin, simmering slowly to absorb flavors.

Cut cooked potatoes in half and set aside with sugar snap peas and julienned carrots.

Create a dressing by mixing one part red miso, one part soy sauce, three parts rice wine vinegar, one part mirin, and one part roasted sesame oil, smoothing out the miso.

Combine the dressing with a store-bought vinegret for an Asian-inspired flavor base.

Toss the potatoes, sugar snap peas, and carrots with the dressing and add scallions and cilantro, reserving some for garnish.

Plate the potato salad and add garnishes: green onions, black sesame, wasabi peas, togarashi, and pickled mustard seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens