Prepare potato salad in a new and exciting way. Recipe picture.
Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Today it will be special! I admit, it is a provocative headline. At best, this potato salad recipe audacity has caused your click on this post. Thanks for that already, it’s worth it!
What I serve you today is an exciting, culinary and intercultural event: I have prepared our good German potato salad with Japanese ingredients. For this I was able to put real Bavarian salad potatoes from farmer Laura Butz from Ergolding in the pot and combine Thai basil, sushi vinegar, soy sauce and colorful sesame with flavor from Chefino.de. Of course, this contribution is a CCC – Continuous cooking commercial.
The origin of the ingredients: The farmer Mrs. Butz contacted me a few days ago with the request to help her sell 10 tons of Selma potatoes. Mrs. Oosting and Mr. Oosting are specialists in Japanese food from Food Connection, who now also run the online store Chefino.de. They have been supplying me with the best delicacies and spices from Japan for some time.
What can become of this combination, you will learn in the following instructions. Get ready for an exciting “palate angel singing” taste experience! The salad is currently with us the all-time favorite, it unites the nations of the world. Let yourself be tempted to cook it yourself. Good luck!
The best potato salad in the world shows you how to prepare intercultural potato salad. Chef Thomas Sixt conjures up an unforgettable salad recipe with potatoes from Bavaria and ingredients from Japan. Step by step photos and cooking video accompaniment included.
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Prepare potato salad in a new and exciting way. Recipe picture.
Ingredients
Kartoffeln
10
pc
Potatoes(I use the variety Selma)
Water
Salt(Himalayan salt or primal salt)
Salatmarinade
100
ml
Sushi Vinegar(Sushi seasoning vinegar from Chefino.de)
100
ml
Water
1
tsp.
brown sugar
1
tsp.
Soy sauce
1/2
pc
Chili pepper(red)
4
pinches
Pepper
Dekoration und Beigaben
10-20
g
Sesam Furikake(Colorful sesame seeds from the cooking box)
50
ml
Vegetable oil
0,5-1
Pack
Cress
2-4
pinches
Kizami Nori seaweed(From Chefino.de)
Equipment
Instruction
Preparation step 1 Boiled potatoes in the sieve when peeling
Cook potatoes in salted water until soft, drain, let steam off and peel while lukewarm.
Preparation step 2 Ingredients for the potato salad prepared on the kitchen board.
Provide all the ingredients in the kitchen.
Preparation step 3 colorful sesame seeds prepared with flavor in a bowl.
Mix sesame furikake in the flavor yuzu, ume plums, kimchi and wasabi in a bowl in equal quantities. You can order the colorful sesame cooking box directly online.
Preparation step 4 White soy sauce and sushi vinegar bottle
Sushi vinegar and soy sauce ready. For the salad, white soy sauce is better, because the color of the salad does not change negatively.
Preparation step 5 Potato salad marinade with sushi vinegar, soy sauce and chili.
Prepare marinade: Mix sushi vinegar with water in the ratio 1:1, add chili without seeds coarsely or finely chopped, stir in sugar and season with a little pepper.
Preparation step 6 kizami nori seaweed in a bowl
Put the Kizami Nori seaweed in a bowl ready and pack the remaining seaweed again well. The seaweed must not get wet and is added to the salad only at the end.
Preparation step 7 thai basil leaves
Provide some Thai basil. You can pluck the leaves finely or large or cut some leaves finely streaky.
Preparation step 8 Prepared marinade for the potato salad and ingredients.
You can see the prepared ingredients in the overview on this picture.
Preparation step 9 cooked, peeled potatoes prepared in a deep plate.
Cut the peeled potatoes into 2-3 mm thick halved or whole slices.
Pour the marinade over the potato slices in the bowl. Cut the cress and mix. Add Thai basil leaves and let stand for 5 minutes.
Preparation step 11 Step picture arrange the potato salad
Mix salad with sesame seeds just before serving and bring to the plate. Add Thai basil leaves with the Kizami Nori seaweed strips decoratively and serve quickly. Enjoy your meal!
Video
Note On Seasoning:
You can season the potato salad more with sushi vinegar. After several attempts, I have never needed more than the amount specified in the recipe. Normally, the potato salad after a short time in the taste always decreases a little. Therefore, we cooks taste it again with salt just before serving. This salad does not need that. Through the soy sauce and sushi vinegar comes the 5th flavor in the salad we know as umami.
Note On Umami:
The Japanese term umami refers to the taste apart from the usual four flavors of sweet, salty, sour and bitter. The taste is described as hearty-intense and powerful.
3. Brief Description of the Potato Salad Ingredients
A good potato salad potato is the variety Selma.Thai basil stands as a plant on my kitchen windowsill. The intense herb has more fans than fresh coriander. Flavorful and powerful, it spices the dishes.Colorful sesame seeds are the latest trend in the kitchen: the flavors Ume plum, wasabi, kimchi and yuzu enrich your daily cooking, please the eyes and palate.White soy sauce and sushi vinegar I used for the marinade. The combination of the two spicy sauces conjures up umami flavor at its finest!Kizami Nori seaweed dried we know in leaf form for the preparation of Maki – Urumaki Sushi (Inside-Out Rolls). The cut leaves are suitable for decoration and topping.
4. Colorful Sesame Seeds for your Potato Salad
In the Sesam Furikake Box you will find the flavors wasabi, ume plum, kimchi and yuzu. Please be sure to try.
I love this salad, the taste is absolute great and the first time certainly remains in memory. Great, 100% recommendation for this fantastic salad!