# Smashed Potato & Cucumber Salad with Sesame Mayo & Chilli Oil

This salad is a perfect mix of crispy, creamy, and a little bit spicy, ideal for a prep-ahead lunch.

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 1 kg baby potatoes
- 2 tbsp olive oil
- 4 spring onions
- 1 cucumber
- 15 g coriander
- 1 tbsp black sesame seeds
- 2 tbsp crispy chilli oil
- 2 tbsp tahini
- 1 tbsp toasted sesame oil
- 1 tbsp white miso
- 100 g vegan mayo
- 1 lime
- 3 tbsp water

## Instructions

1. Simmer potatoes until tender, steam dry, then gently smash and roast or air fry until crisp.
2. Whisk tahini, miso, sesame oil, lime, mayo, and water until smooth and creamy.
3. Scoop out cucumber seeds, chop into half-moons, slice spring onions, and pick coriander leaves.
4. Toss crispy potatoes with salad vegetables and sesame mayo, then top with sesame seeds and a big spicy drizzle of chili oil.

## Tips

- This salad will be on your weekly rotation soon enough.
- Save this recipe for next time you need some prep-ahead lunch inspiration!

## Source

- Original video: https://www.facebook.com/share/r/1LgZv1RAYK/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/c12aa76a-014c-4ed9-9b98-34519f9a923b
- Extracted: 2025-07-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt