Easy Potato Salad with Sesame

Some days there's time to do a recipe...but most days there's not. This is definitely a recipe for one of those latter days! It's vaguely based on Korean Bapsang's lovely potato salad recipe, but with so many modifications that I hesitate to attribute this to her. Definitely try hers out if you want something more authentically Korean! And if you want to try a vaguely East Asian-inspired potato salad recipe, then try out mine. Either way, enjoy!

Easy Potato Salad with Sesame

Ingredients

3 medium russet potatoes (chunked*)

7 tablespoons of mayonnaise** (to taste***)

1 tablespoon of rice vinegar

1 teaspoon of bouillon powder**

1 teaspoon of roasted sesame oil

Black pepper (to taste)

Furikake**** (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Salt (to taste)

Green onions (to garnish)

*I cut rough chunks off into the pot as the water is warming up, size really doesn't matter too much in this instance!

**If you're wanting this for vegan/fasting meals, then go with a vegan or planted-based mayo and bouillon powder, otherwise use whatever you've got. 

***What's locally available to you as far as potatoes go can vary widely, so your medium potatoes may need more (or less!) mayo than mine usually do. If you're unsure, start with 4 or 5 tablespoons of mayonnaise and work your way up!

****Omit or replace with roasted sesame seeds if you don't have it (but do have the sesame seeds). It won't break the dish, but the seaweed does add a nice flavor to the final dish.

Directions

1) Fill a medium pot with water, place it over high heat, and add your potatoes. When the water starts to boil reduce the heat to low and simmer for about 10 to 15 minutes until the potatoes are tender. (Your mileage will vary depending on how big your chunks are.)

2) Once the potatoes are tender drain the water, add the potatoes to a mixing bowl, and roughly mash them together. Don't worry about getting every single chunk - as you mix the remaining ingredients in they should break down, and even if they don't they can add a nice bit of texture to the finished dish.

3) Stir in the mayo, vinegar, bouillon powder, sesame oil, and seasonings until thoroughly combined, then taste to see what needs adjusting (more mayo, more salt, whatever). Obviously go easy on everything if you think you won't like this or that, it's easier to add more than it is to take any out once it's in!

4) Chill if there's time (it'll still taste great even if there's not), then serve the potato salad as is or with a sprinkling of chopped green onions, and enjoy!