Paper-Thin Potato Salad

From: Chef Nobu Matsuhisa, Nobu Restaurants. Yield: 3 servings.

1 red potato, very thinly sliced
1 yellow potato, very thinly sliced
1 russet potato, very thinly sliced
2 Tbsp. dry miso

Dressing:
2 Tbsp. olive oil
1 Tbsp. yuzu juice

Place potatoes in the ice water for a couple of minutes, and then rinse. Boil potatoes for 20 minutes until bright, and put them in ice water; drain. Place potatoes on plate, then pour on dressing. Sprinkle potatoes with dry miso on the serving dish.

Photo courtesy of the Idaho Potato Commission