Mon Oct 28 2024
Crispy Potato Sesame Salad
This crispy potato salad has it all. The crispiness of the potatoes adds another level of texture, while the dressing offers a rich flavour.
Note:
Be sure to toss the potatoes with the dressing right when you are ready to serve.
SERVINGS:
COOKING TIME:
Ingredients
Potatoes
- 1000 g baby potatoes
- 2 tbsp sesame oil
salad
- 4 spring onions, sliced
- 1 cucumber, sliced
Dressing
- 2 tbsp tahini
- 1 tbsp white miso paste
- 1 tbsp sesame seeds
- 2 tbsp crispy chili oil
- 100 g plant based mayonnaise
- 1 lime, zest + juice
- 3 tbsp water
Instructions
- Prepare the potatoes by placing the potatoes in a large saucepan and cover the potatoes with water. Pour in some salt and boil the potatoes until tender. Drain the potatoes and leave to steam dry.
- Transfer the potatoes to a parchment-lined baking sheet and crush the potatoes with a heavy glass. Drizzle with olive oil and roast until golden and crispy, about 30 minutes.
- Meanwhile make the sesame mayonnaise by combining all ingredients (tahini, miso, sesame seed, chili oil, plant mayonnaise, lime and water) in a small bowl and mix until well combined.
- Slice the cucumber in half lengthwise and scoop out the watery flesh with a spoon and roughly chop into half moons. Slice the spring onion.
- Place the potatoes in a large bowl with the cucumber and spring onion and drizzle over the dressing. Toss gently to combine.