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
Ingredients
- 2 large russet potatoes, peeled and quartered
- 2 tsp salt
- ½ medium carrot, thinly sliced
- ½ Japanese or Persian cucumber, thinly sliced
- ¼ white onion, thinly sliced
- ¼ cup Kewpie mayonnaise
- 1-2 tbsp Brightland FOLKLORE persimmon vinegar
- ½ packet of Omsom Spicy Mala Sauce
Instructions
- 1 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.
- 2 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.
- 3 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!
- 4 Serve with: Tonkatsu, curry rice, karaage chicken, or fold in some hard-boiled eggs to make a hearty sandwich filling!
Notes:
*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.
