Potato Salad with Green Onions (Plus Wasabi or Yuzu Pepper)

Directions

1. 1
   Peel the potatoes, cut up and boil until tender, or put into a heatproof bowl, cover with plastic wrap and microwave (around 5 minutes at 500 W).
2. 2
   Cut the root and green part off the Japanese leek and chop finely, put into a heatproof container, cover with plastic wrap and microwave for 1 minute at 500 W. This will lessen the harshness of the leek and make it sweeter.
3. 3
   Take the root ends off the green onion, and chop finely.
4. 4
   Put the ingredients in a bowl, add the dissolved wasabi or yuzu pepper plus mayonnaise to make the soy sauce-mayonnaise sauce.
5. 5
   Mash the cooked and drained potatoes roughly with the back of a fork, and mix with the leek and onion and the sauce from Step 4.
6. 6
   Mix well.
7. 7
   Taste, and adjust the seasoning with salt, pepper and more mayonnaise if needed.
8. 8
   Add a drizzle of sesame oil at the end and mix lightly.
9. 9
   Cover with plastic wrap, leave to chill and to allow the flavors to blend for at least an hour in the refrigerator, and it's done.