Paper Thin Idaho® Potato Salad


  • 1 red Idaho® potato (very thin sliced)
  • 1 yellow Idaho® potato (very thin sliced)
  • 1 Russet Idaho® potato (very thin sliced)
  • 2 tablespoons dry miso
  • Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon yuzu juice


  1. Place the potatoes in the ice water for a couple minutes and rinse.
  2. Boil potatoes for 20 minutes until bright, and put them in ice water and drain.
  3. Place them on the plate, and pour on dressing, and then sprinkle some dry Miso on the serving dish.
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Yield: 3 servings

Nobu Matsuhisa

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