This potato salad is very rich and creamy. I don't like dry potato salad. This reminds me of a cool version of a country style mashed potatoes (chunks in it).
With recipes for items like this, I think that it is important for you to use your taste buds to customize the flavors to your liking. As a chef I want my cooks to follow the recipe and adjust the seasoning.
You may not be used to the flavors of miso and this is a simple introduction to it besides miso soup.
E ai ka kou (let's eat)!!!
2.5 lbs Russet Potatoes
3/4 cup Mayonnaise (Best Foods- Hawaii's favorite mayonnaise)
3 each Pickled Garlic, minced
2 TBSP Miso Base (see Red Miso Pickled Garlic Recipe)
2 TBSP Shoyu, soy sauce
1 stalk Green onion, green parts only
2 sprigs Cilantro, mince the stems and leaves
Medium dice the potatoes.
In salted water, cook over medium high heat- start the potatoes from cold water.
Bring to a boil and return to a simmer. Cook until tender.
Rinse under cold water to cool off (not completely, you want it to be warm still).
Mix the mayo, minced garlic, shoyu, green onion and cilantro. Season with salt and pepper to your liking. You can add more shoyu if you would like.
If you want this to be spicy, add 2 tsp of togarashi.
Mix 1/3 of the potatoes into the mayo mix. Don't worry about the potatoes breaking down. You want that to happen.
Fold in the rest of the potatoes. Taste and reseason the potato salad.
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