Japanese-style potato salad recipe Recipe - Better Homes & Gardens Australia
Add a Japanese twist to your barbecue with this potato salad featuring miso paste and Japanese mayo. Perfect for picnics, lunches, and barbecues.
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Cooking tools:
- Microwave
- Mixing bowl
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 650g microwave baby potatoes
- 1 Tbsp olive oil
- 2 middle bacon rashers, cut into 1cm pieces
- ⅓ cup Japanese mayonnaise
- 2 Tbsp white miso paste
- 2 stalks celery, finely diced
- 1 Tbsp baby capers, rinsed
- 2 Tbsp finely chopped chives, plus extra, to serve
- 2 Tbsp finely chopped mint, plus extra sprigs, to serve
- Sea-salt flakes and freshly ground black pepper, to season
- ¼ cup hazelnuts, toasted, roughly chopped
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