Potato Salad
【1 Cutting 5 minutes】
Cut shibazuke into large rough dices. Cut shiso into thirds lengthwise, then into thin strips. Peel potatoes, remove any sprouts, and cut into quarters lengthwise. Keep flat side facing down, rotate 90 degrees, and cut from edge to about 1.5cm thick.【2 Boiling 12 minutes】
Put potatoes cut in Step 【1】into pot and add enough water to cover potatoes. Add about 1 teaspoon of salt and heat over medium-high. Once boiling, lower heat and boil for 6-8 minutes, keeping it simmering until bamboo skewer or fork can be inserted easily. Once cooked, drain potatoes in strainer.👉Adding salt when boiling brings out the sweetness of the potatoes and makes them less watery.