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Japanese-fusion potato salad with bacon, vegetables and mustard, mayonnaise dressing in a bowl. baby potatoes, parsley and honey.

Japanese Inspired Potato Salad

Experience the perfect blend of flavours and textures with this Japanese American fusion potato salad! It takes the classic potato salad and gives it a Japanese twist.
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Total Time 30 minutes
Servings: 2
Course: Side Dish
Cuisine: American, German, Japanese
Calories: 450
Ingredients Method Video

Ingredients
  

  • 2 cups cooked baby potatoes
  • 1 cup mixed bell peppers roughly cut
  • 1/2 cup sweetcorn boiled
  • 3-4 strips of crispy bacon chopped into pieces
For the Salad Dressing
  • 1 medium jalapeño finely sliced *optional
  • 1 teaspoon chopped parsley
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon shichimi togarashi or sweet / smoked paprika
  • 1 tablespoon mustard
  • 3 tablespoons Kewpie mayonnaise *can be substituted for regular mayonnaise
  • Salt and pepper to taste

Method
 

  1. Cut 2 cups of cooked baby potatoes into halves and put into a pan cut side down with a generous glug of cooking oil.
  2. Turn on to low to medium heat and cook until the surface is crisp. Will take a couple of minutes. Turn and cook on the other side. Remove and set aside.
  3. In the same pan, lightly char 1 cup roughly cut mixed bell peppers and 1/2 cup cooked sweet corn kernels to give them a bit of colour. Remove and set aside to cool.
  4. In a medium sized bowl mix together all the salad dressing ingredients until all the ingredients are combined.
  5. Transfer the sautéed potatoes, pan roasted bell peppers and sweet corn and 3-4 strips of crispy bacon, chopped into pieces. Add the salad dressing and mix together.
  6. Serve and Enjoy!