Crisp Potato and Shiso Leaf Salad

• 160 grams Potatoes
• 4 Shiso leaves
• 1 tsp Mayonnaise
• 1 to 3 cm Japanese mustard (tubed)
• 1/4 tsp Sugar
• 1 Salt and pepper
• 1 tsp Extra virgin olive oil

1. Boil a full pot of water.
2. Cut potatoes into ultra thin strips and immerse them in a bowl of water to remove the starchiness.
3. Julienne the shiso leaves.
4. Boil the potatoes briefly for 20-30 seconds, drain and rinse in chilled water.
5. Mix in the ingredients.
6. After thoroughly removing excess water from drained potato slices, add the mayonnaise mixture and stir.
7. Add salt and pepper to taste, and toss with olive oil and shiso leaves.
8. Plate on a serving dish.

potatoes, leaves, mayonnaise, japanese mustard, sugar, salt, olive oil

Taken from cookpad.com/us/recipes/170297-crisp-potato-and-shiso-leaf-salad (may not work)