Get ready to transform your ordinary potato salad into an extraordinary culinary adventure! This Japanese-inspired Shishito Pepper Potato Salad is not just a side dish – it's a taste sensation that will revolutionize your summer dining experience. Imagine tender baby potatoes perfectly roasted and paired with smoky, blistered shishito peppers, all dressed in a tantalizing sesame-infused dressing that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 6 servings
Ingredients
- 1 pound baby potatoes, halved
- 1 cup shishito peppers, stems removed
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Chopped scallions for garnish
Instructions
- Wash the baby potatoes thoroughly and cut them in half, ensuring they are roughly similar in size for even cooking.
- Place the halved potatoes in a large pot of salted water. Bring the water to a boil over high heat and cook the potatoes until they are tender when pierced with a fork, approximately 10-12 minutes.
- While the potatoes are cooking, prepare a bowl of ice water for cooling the potatoes after boiling.
- Once potatoes are cooked, drain them and immediately transfer to the ice water bath to stop the cooking process and cool them quickly.
- Heat a cast-iron skillet or grill pan over medium-high heat. Add the shishito peppers and dry roast them, turning occasionally, until they are slightly charred and blistered, about 4-5 minutes.
- In a small mixing bowl, whisk together mayonnaise, rice vinegar, sesame oil, salt, and pepper to create a smooth dressing.
- Drain the cooled potatoes and pat them dry with paper towels to remove excess moisture.
- In a large serving bowl, combine the potatoes and roasted shishito peppers.
- Pour the prepared dressing over the potatoes and peppers, gently tossing to ensure even coating.
- Garnish with freshly chopped scallions and additional black pepper if desired.
- Serve the potato salad chilled or at room temperature as a delightful side dish.
Tips
- Potato Perfection: Choose small, uniform baby potatoes to ensure even cooking and a creamy texture.
- Pepper Roasting Secrets: When dry-roasting shishito peppers, watch for slight charring and blistering – this is where the magic of flavor happens!
- Cooling Technique: The ice water bath is crucial for stopping the cooking process and maintaining the potatoes' perfect texture.
- Dressing Pro Tip: Whisk the dressing thoroughly to create a smooth, well-integrated flavor profile.
- Make-Ahead Magic: This salad tastes even better when the flavors have time to meld, so don't hesitate to prepare it a few hours in advance.
- Serving Suggestion: For an extra flavor boost, sprinkle some toasted sesame seeds or add a dash of Japanese seven-spice (Shichimi Togarashi) before serving.
- Temperature Matters: While delicious chilled, letting the salad sit at room temperature for 10-15 minutes before serving can enhance the depth of flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 10mg
