We teamed up with our friends at Omsom to share the perfect bold, spicy potato salad recipe featuring our new persimmon vinegar.
"Potato salad is a staple side dish for many in Japan, and it’s typically seasoned with rice vinegar, salt, and black pepper. For this version, I used Omsom’s Spicy Mala Sauce and Brightland’s persimmon vinegar to add another layer of heat and acidity. I was inspired by a couple of Izakaya restaurants (or Japanese pubs) that serve a small portion of potato salad alongside pickled vegetables and other saltier, spicier dishes." - Abigail Park
In a pot filled with cold water, add in potatoes and 1 tsp of salt. Bring to a boil over high-heat, then lower the heat and allow it to simmer for 10 minutes.
While the potatoes are simmering, toss the thinly sliced carrots, cucumbers, and onions with 1 tsp salt in a small bowl. Let the vegetables sit for a few minutes, then drain the excess liquid that’s been released.
In a large bowl, roughly mash the cooked potatoes. Then add in the vegetables, mayonnaise, persimmon vinegar, ½ packet of Spicy Mala Sauce, and mix. Enjoy!
Serve with: Tonkatsu, curry rice, karaage chicken, or fold in some hard-boiled eggs to make a hearty sandwich filling!
*You can also add corn, ham, or even hard-boiled eggs into your potato salad.
*You can let the potato salad chill in the refrigerator for 30 minutes or up to a day.