Name: Japanese-style potato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 650g microwave baby potatoes; 1 Tbsp olive oil; 2 middle bacon rashers, cut into 1cm pieces; ⅓ cup Japanese mayonnaise; 2 Tbsp white miso paste; 2 stalks celery, finely diced; 1 Tbsp baby capers, rinsed; 2 Tbsp finely chopped chives, plus extra, to serve; 2 Tbsp finely chopped mint, plus extra sprigs, to serve; Sea-salt flakes and freshly ground black pepper, to season; ¼ cup hazelnuts, toasted, roughly chopped

Made with baby spuds and crispy bacon, adding miso paste and Japanese mayo – plus celery and nuts for crunch – takes this barbie staple to the next level.

Ingredients

650g microwave baby potatoes

1 Tbsp olive oil

2 middle bacon rashers, cut into 1cm pieces

⅓ cup Japanese mayonnaise

2 Tbsp white miso paste

2 stalks celery, finely diced

1 Tbsp baby capers, rinsed

2 Tbsp finely chopped chives, plus extra, to serve

2 Tbsp finely chopped mint, plus extra sprigs, to serve

Sea-salt flakes and freshly ground black pepper, to season

¼ cup hazelnuts, toasted, roughly chopped

Method

Prepare potatoes to packet instructions (4-7 minutes on 100% High). Cool slightly in a large bowl.

Meanwhile, heat oil in a large frying pan on medium. Cook bacon for 3-4 minutes, or until crisp and browned.

Halve potatoes, return to bowl and add bacon, mayonnaise, miso, celery, capers and herbs. Season and stir gently to coat potatoes.

Sprinkle with hazelnuts and extra chives and mint. Serve.

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Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

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