by Zach Bigalke

Created on: April 11, 2007   Last Updated: May 04, 2007

I am a picky chef. I guess, perhaps, this is why I was driven to professionally cooking - I was simply looking for something I really wanted to put in my mouth. I was never a big fan of potato salads as a kid. Essentially, anything with mayonnaise made me ill. So, once I had been cooking in the industry for a while, I decided to come up with a potato salad which I would enjoy eating. I was also, by demand of my fellow diners, forced to create a vegan recipe...which played into my desire to forsake mayonnaise once and for all in potato salad.

The results ended up being a Japanese-themed potato salad. Needless to say, it was a big hit with the guests at the party, and I had finally found a potato salad I was willing to eat. I believe my mother waited twenty-three years to hear those words out of my mouth...so, without further adieu, here is my favorite potato salad on earth!

3# Potatoes (red, Yukon gold or fingerling), sliced - Note, these potatoes are ideal due to their starch content as compared to a Russet...do not skimp, the right potato is worth several cents more a pound!

Vegetables...use whatever you like; this is what I usually make sure is in:

1 large red onion, julienne
3+ cloves garlic (I use a lot!), either minced or in chunks
Broccoli florets from one head
4-6 oz mushrooms, quartered (preferably shiitake)
1 red bell pepper, julienne

Canola/peanut/sesame oil
Soy sauce
Sesame-miso vinaigrette (recipe below)
Salt to taste, if necessary

1. Toss potatoes with 2 T. oil, 1 T. soy sauce, and 2-3 T. vinaigrette. Roast on sheet pan in 350 oven until potatoes are soft and golden-brown. Set aside to cool.
2. Saute vegetables in smallest possible amount of oil until al dente. Set aside to cool.
3. Place potatoes and vegetables into large bowl. Toss with vinaigrette until coated and flavorful. Season with extra salt if necessary.

Sesame-miso vinaigrette
Yield: 1 pt. (16 oz)

1/2 cup seasoned rice or rice wine vinegar
2 T. white miso
1 T. Dijon mustard
1 T. honey
1/2 cup sesame oil
1 cup canola oil
Salt to taste
1 t. white sesame seeds
1 t. black sesame seeds

I use a blender at home to make this dressing. It can also be done in food processor, with a hand-held immersion blender, or by hand if you don't mind whisking. Start by combining vinegar, miso, mustard, and honey in vessel. Mix until uniform. Slowly emulsify oils into vinegar until smooth. Add any salt needed. Stir in sesame seeds at the end to prevent breakage.

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