Japanese Potato Salad

The Japanese have enthusiastically embraced Western dishes, but not without giving them their own unique twist. The delicate, creamy oriental flavour of this potato salad goes particularly well with the aromatic salmon and crispy green salad.

500g potatoes, peeled
100g bacon
½ a continental cucumber
1 cup good quality egg mayonnaise
100ml mirin*
2 tsp sesame oil
½ tsp mustard
4 spring onions, finely chopped
salt and pepper to taste
Cook the potatoes in boiling water until just tender. Drain and leave to cool. Cut the bacon into thin strips and cook on a paper towel in the microwave for about 1-2 minutes or until just cooked. Peel alternate strips off the cucumber skin, then cut into small dice. Combine the mayonnaise, mirin, sesame oil and mustard in a jar and shake until well combined. Cut the potatoes into large dice. Put the potatoes, bacon, cucumbers and spring onions into a bowl. Pour the dressing and toss gently. This can be made well beforehand and refrigerated – bring to room temperature before serving. Serves 4.