RECIPE: Honey Ume Potato Salad

A popular bento side dish, Japanese potato salad is lighter and creamier than its Western counterparts. Full of springtime flavor, this version balances the creaminess of mayonnaise with the sweetness and acidity of Honey Ume Vinegar and pickled rakkyo (Japanese scallion).

Servings: 2

Ingredients:

• 200-240g potato (~2 small potatoes)

• 1 tsp salt

• 1 egg (hard-boiled and cooled)

• 25-30g (~¼ cup) Sweet Vinegar Pickled Sliced Rakkyo (Japanese scallion) (can substitute with ¼ onion, minced)

• ½ tsp sugar

• 2 tbsp Honey Ume Vinegar

• 2-3 Tbsp mayonnaise

• Fresh parsley, finely chopped (for garnish, can be substituted with dried parsley flakes)
  
  

Instructions:

1. Wash and peel the potatoes. Cut in half and then cut into 1-2cm wide pieces. Add to a pot with plenty of water. Season with salt and bring to a boil. 

2. Once tender when poked with a fork, drain the potatoes and place in the fridge to cool.

3. Peel the boiled egg and coarsely chop. Set aside.

4. Gently mash the cooled potatoes with a spoon to create a creamier potato salad.

5. In a bowl, combine mayonnaise, sugar, and Honey Ume Vinegar to make a dressing. Add the cooled and mashed potatoes and mix. Add the chopped egg and Sweet Vinegar Pickled Sliced Rakkyo (or minced onion) and toss to combine. Garnish with parsley and enjoy!