The potato salad is one of the dishes taken from the western canon that has become essential in Japanese homemade cuisine. It is also a regular plate of Izakaya and Yoshoku restaurant, from cheap and cheerful to high -end. The chefs tend to have a potato salad of the house, and mine is usually made with Iburi Gakko, a smoked rice plow in Daikon pickled. But potato salad can also be used as a satisfactory way to enjoy the season, as they tend to salads in Café 2001.
With that in mind we do not use mayonnaise in this. Good mayonnaise is divine but also envelopes. This salad must be vibrant as the color and time of early spring.
This remains well until the next day and can also become croquettes.
In the coffee, we use Weiser Poverty and Peas of Tutti Frutti, peas outbreaks and Shear Rock olive oil, all available at the Sunday Hollywood Farmers Market.
Read: Japanese potato salad, but make it spring green
