Speaking of back-to-school, this potato salad is a perfect make-ahead lunch dish. When I was in law school, I always dedicated Sunday afternoons to cooking for the week. We’re talking a major 2 to 3-hour cooking session where I cooked large portions of 5 dishes. That way, I could just pick a little bit of each dish for lunch throughout the week. Sure, those weekly cooking sessions were a lot of work, but they were a welcome respite from my computer, textbooks, and many, many highlighters. This potato dish would have been the perfect dish for meal prep Sundays. As far as potato salads go, this one has a confused identity. It has a bit of Japanese seasoning, some Thai basil, soy sauce, and sesame oil—pretty much flavors you find in different types of Asian cuisine. As for inspiration, I loved the idea of a no-mayo potato salad from The Floating Kitchen, so I decided to create my own version with a different set of spices and seasonings. Tri-colored potatoes? They’re just there for fun.
