Roasted Mushroom Perilla Potato Salad
Potatoes are boiled skin-on and roughly mashed to keep a mix of fluffy interior and chunky structure. King oyster mushrooms are torn lengthwise and pan-roasted until chewy and deeply savory. Perilla seed powder and Greek yogurt create a nutty, creamy binder unifying the two main components. Shredded perilla leaves release their bold fragrance across the plate, while lemon juice and garlic cut through the richness. Two distinctly Korean aromatics - perilla seed and perilla leaf - give the familiar potato salad format a flavor profile unlike its Western counterpart.
Adjust Servings
Instructions
- 1
Boil potatoes with skin until fork-tender, then cut into large chunks.
- 2
Tear king oyster mushrooms lengthwise and coat with 1 tbsp olive oil and a little salt.
- 3
Roast mushrooms at 200C for 12 minutes to remove moisture and deepen flavor.
- 4
Mix Greek yogurt, perilla powder, lemon juice, garlic, and remaining olive oil for the dressing.
- 5
Roll perilla leaves and slice into thin chiffonade.
- 6
Toss potatoes, mushrooms, and perilla leaves with dressing, then rest 10 minutes before serving.
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