Wasabi Potato Salad and Nori

An excellent pairing with Tori no kara-age.

3 lbs potatoes, any kind
1 cup mayonnaise
1 tbsp. rice vinegar or more to taste
1/2 tsp. pure wasabi powder mixed with about 1 tbsp. water and stirred (or substitute with about 1 teaspoon prepared wasabi paste.
3 green onions, chopped
1 tsp. Asian sesame oil
salt and ground white pepper to taste
Crumbled nori, roasted seaweed sheets) for garnish
You can also add very thinly sliced cucumber to this as well.

Halve the potatoes or cut to similar-sized, large pieces if some are small enough, keep intact. Place in a pot and fill with water to cover. Add about 1 teaspoon salt, cover, and bring to a boil. Let boil for about 10 minutes, or until potatoes are just tender when poked with a fork. Drain and let cool. Once cool, cut the potatoes to cubes or wedges.
In a separate bowl, combine the mayonnaise, wasabi paste mixture, rice vinegar, sesame oil and scallions. Taste and add salt and white pepper as desired. Fold in the potatoes and stir to coat well. Taste again and add any seasonings as desired. Cover and chill preferably 30 minutes before serving, or up to 2 days. Crush the nori sheets and sprinkle on the bowl just before serving.