The Japanese make seriously good salads, we’ve bought them from delis and department stores just before getting on Shinkansen across the country, and eaten them with chopsticks as we whizz through the beautiful countryside. This one is especially lovely, it’s potato salad, but not as you know it. It’s rich and flavoursome, it’s satisfying and exotic, and it goes incredibly well in a little lunch pot with some leaves and tomatoes. If you can get hold of Fir Apple potatoes so much the better, but any good quality baby new potatoes work well

Veg:-

500g fir baby new potatoes, cleaned but skin on, cut into 2cm pieces

4 spring onion whites, finely chopped

1 tbspn finely chopped chives

1 dstspn finely chopped flat leaf parsley

Dressing:-

1 heaped tbspn white miso

1 heaped tbspn crème fraiche

1 tspn yuzu

3 large pinches smoked sea salt

pinch of white pepper

To serve:-

Black and/or white sesame seeds

• Put the potatoes on to steam. While they’re cooking, mix the dressing ingredients, holding back half the mayonnaise, and add at the end if you fancy it

• Once the tats are cooked, put them still warm, along with the onions, chives and parsley into a bowl. Allow them to cool for 10 minutes, then add the dressing. Stir carefully, doing your best to incorporate the dressing throughout without breaking up the tats too much

• Serve alongside, oh, all sorts of things, sprinkled with sesame seeds if you’re that way inclined