Korean pickled potato salad

Pickle

• 250 g soy sauce
• 200 g white sugar
• 250 g white wine vinegar
• 1 daikon, trimmed, peeled, cut into quarters and finely sliced (approx. 400-600 g)
• 1 carrot, peeled and cut into slices (3 mm)
• 2 fresh long red chillies, trimmed and thinly sliced

Potato salad

• 1000 g water
• 1 tsp sea salt
• 800 g new baby potatoes, peeled (see Tips)
• 3 spring onions/shallots, trimmed and cut into pieces
• 200 g Kewpie mayonnaise
• ¼ tsp sesame oil
• 1 Lebanese cucumber, cut into quarters and sliced
• long red chilli, trimmed and thinly sliced to garnish
• spring onion/shallot, trimmed and thinly sliced to garnish