Chop the potatoes into large chunks. Pour the pieces into a small pot. Fill the pot with water, until the water is about an inch above the potatoes.
Cook them over medium-high heat. Once the water boils, let the potatoes cook for a few more minutes. Use a fork to pierce the potatoes. The potatoes are done if you can pierce them easily but not crumbly! Crumbly potatoes = overcooked potatoes, best for making mashed potatoes. The cooking took me about 10 to 15 minutes.
Drain the potatoes in a colander. Let the potatoes cool for about 5 to 10 minutes. Place the potatoes in a large bowl. Add the remaining ingredients to the potatoes and mix until well incorporated.
Serve as a side to you meals! Refrigerate leftovers in an airtight container.
Notes
If you don't have any Japanese rice seasoning, just substitute it with sesame seeds and a tiny pinch of sugar.[br][br]You can also replace the Japanese seven spice with cayenne---just be sure to reduce the amount to 1/8 tsp.
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