Japanese Potato Salad with Mochi Crunch and Soft-Boiled Egg

Prep Time:             15 mins
Cook Time:            15 mins
Total Time:             15 mins

Makes  4 Servings

Ingredients:

2 lbs mini Yukon Gold potatoes, peeled
1 small carrot, cut into thin half-moons
½ cup Japanese mayonnaise
1 Tbsp whole grain mustard
1 Tbsp rice vinegar
½ tsp salt
¼ tsp black pepper
3 soft-boiled eggs
1 small cucumber, sliced
½ cup Sun Tropics Sea Salt Mochi Crunch

 

Directions:

1. Bring two medium pots of salted water to a boil. Add the potatoes to one pot and the carrots to the other. Cook for 12-15 mins, or until the potatoes are very tender and the carrots are softened. Drain well and let cool slightly.
2. In a large serving bowl, whisk together the Japanese mayonnaise, whole grain mustard, rice vinegar, salt, and black pepper until smooth.
3. Add the warm potatoes and 2 of the soft-boiled eggs to the bowl and gently mash until creamy but still slightly chunky. Fold in the carrots and cucumbers until evenly combined.
4. Transfer the potato salad to a serving platter or bowl. Top generously with Mochi Crunch for a crispy finish. Serve with an additional soft-boiled egg, halved, on the side for scooping and enjoying alongside the salad.

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