Quick Weeknights · Japanese
Zesty Shiso Potato Salad
A Japanese take on potato salad that skips the heavy mayo in favor of a bright, herbaceous profile.
Why This Works
Using dashi powder introduces savory depth directly into the starchy potato, while the shiso provides an aromatic, minty freshness that cuts through the earthiness.
The Upgrade
Top with a sprinkle of toasted white sesame seeds for added texture and nutty flavor.
Chef's Secret
Michelin TechniqueSeasoning the potatoes with the dressing while they are still warm allows the vinegar and dashi to penetrate the potato fibers more deeply.
Ingredients
Total time including resting: 40 min
Directions
Peel and dice the potatoes into uniform one-inch cubes and boil in salted water until tender.
Drain the potatoes thoroughly and return them to the pot to steam off excess moisture for two minutes.
Whisk the rice vinegar, dashi powder, and sesame oil in a small bowl until the powder dissolves.
Gently toss the warm potatoes with the dressing until evenly coated.
Stack the shiso leaves, roll them tightly, and slice into very thin ribbons.
Fold the shiso ribbons into the potatoes right before serving to keep them fresh and vibrant.
Wine Pairing
Gruner Veltliner
White Wine
The BottleLoimer Gruner Veltliner Lois
This varietal's signature white pepper note and crisp acidity highlight the shiso's herbaceousness. It cleanses the palate between bites of starch, keeping the dish feeling light and vibrant.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Chicken Thighs
Simple salt-and-pepper seared chicken adds a hearty protein source to the vegetable-forward salad.
Ingredients
Directions
Pat thighs thoroughly dry with paper towels.
Season both sides evenly with salt and pepper.
Heat oil in a heavy-bottomed cast iron skillet over medium-high heat until shimmering.
Place thighs in the pan, ensuring they do not touch.
Sear for 6 minutes per side until the internal temperature reaches 165°F.
Rest for 5 minutes before slicing against the grain.
Side Dish
Miso Soup
A quick cup of hot dashi-based miso soup provides a warming contrast to the chilled potato salad.
Ingredients
Directions
Bring dashi to a gentle simmer in a medium saucepan.
Place miso paste in a small bowl, add 2 tbsp of warm dashi, and whisk until smooth.
Reduce heat to low and incorporate the miso slurry back into the pot.
Add silken tofu cubes and heat through for 1 minute; do not boil.
Ladle into bowls and garnish with scallions and nori.
Member Reviews
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Genuinely can't believe how easy this was for how good it tasted.