Boil & Smash – Simmer potatoes till tender, steam dry, then gently smash and roast or air fry until crisp.
Mix the Dressing – Whisk tahini, miso, sesame oil, lime, mayo and water till smooth and creamy.
Prep the Salad – Scoop cucumber seeds, chop into half moons, slice spring onions and pick coriander leaves.
Assemble & Finish – Toss crispy potatoes with salad veg and sesame mayo, then top with sesame seeds and a big spicy drizzle of chilli oil.
