Chef Suzanne Cupps' Potato Salad

12 small Butterball or fingerling potatoes

2 Tbsp Kewpie Mayonnaise

1 stalk celery, sliced thinly

1 ea small radish, sliced thinly, held in iced water

1 Tbsp pickled ginger, sliced thinly

½ tsp Nori powder

½ tsp Silk chili or Espellette

Olive Oil

Kosher Salt

1. Put potatoes into a medium-sized pot and cover with cold water. Season with salt. Put pot on stove and bring up to a boil. Turn down to a simmer and cook until potatoes are tender, about 12-20 minutes depending on the size. Remove potatoes from water and cool down.

2. When potatoes are cool, use the heel of your hand to gently smash each one.

3. Put a large-sized frying pan over medium heat. Add olive oil and potatoes to pan, making sure potatoes are only in one layer on the bottom of the pan. You can cook in batches if your pan is not big enough. Cook potatoes for about 3 minutes on each side or until golden brown. Remove from the pan onto a paper towel-lined plate and season with salt while hot.

4. To assemble, put potatoes on the plate first. Drizzle Kewpie mayo over the top. Place celery, radishes and pickled ginger around the potatoes. Sprinkle with nori powder and silk chili.