Fusion Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

I am weak for these potatoes. I have no resistance to a warm potato with this wasabi mayo dressing! And the pink and green radish and cucumber garnish are my favourite colours together. When I walk past this salad as it is being made, Lucinda flashes a sharp forbidding glance at me, β€œDon’t do it, K!”


  • 1Β½kg potatoes, unpeeled
  • 10 tbsp mayonnaise
  • 3 tbsp Chinese wine vinegar
  • 1 tsp sesame oil
  • 2 cloves of garlic, crushed
  • 2 tbsp wasabi paste
  • juice of 1 lemon
  • 8 spring onions, sliced
  • 6 radishes, finely sliced
  • 10 g parsley, thyme or coriander
  • salt and pepper
  • 1 medium cucumber, shaved into ribbons with a peeler
  • large handful of watercress for garnish


    Boil the potatoes in plenty of boiling water until just tender. Drain and leave in the colander until they are cool enough to handle. Mix the mayonnaise, Chinese vinegar, sesame oil, garlic, wasabi and lemon juice.

    Break the potatoes gently with your fingers into bite-sized pieces. Stir the wasabi mayo mix gently-gently through the still-warm potatoes and arrange on the platter, layering generously with the finely sliced spring onions, radishes and herbs so that all the potatoes get a bit of all this colour and seasoning.

    Once all the potatoes have been layered, garnish with the remaining chopped herbs, ribboned cucumber, radish and watercress.