Side Dish

Japanese Potato Salad Recipe

Rating 5.0
| 0
ingredients
12
steps
6
time
35m
Japanese potato salad is a delightfully light side dish. Cubes of tender potatoes are smothered in a creamy sauce with a zippy wasabi twist.
time
35m
ingredients
12
yield
6 servings
Servings:
6
8
medium Yukon gold potatoes
1/3 cup(s)
minced bread and butter pickles
1 cup(s)
mayonnaise
2 tblsp
wasabi paste
2 tblsp
soy sauce
zest of one lemon
1 tblsp
lemon juice
1
inch piece of ginger, grated
1 tsp
sesame oil
1 tblsp
thinly sliced scallions, plus extra for garnish
1 tsp
shichimi togarashi, plus extra for garnish
black and white sesame seeds, as garnish
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Step 1
Peel and dice the potatoes.
Step 2
In a pot, cover potatoes in cold water and bring to a boil. When the potatoes come to a rapid boil, turn the heat to medium-high and boil uncovered for 15 minutes (or until it pierces easily with a fork). Stir occasionally.
Step 3
Strain potatoes and let cool for 10 minutes.
Step 4
In a large mixing bowl, mix the pickles, mayonnaise, wasabi, soy sauce, lemon zest, lemon juice, ginger, sesame oil, scallions and shichimi togarashi together.
Step 5
Mix potatoes with the mayonnaise mix and season to taste with salt and pepper.
Step 6
Garnish with scallions, shichimi togarashi and sesame seeds. Enjoy!
Nutrition Per Serving
View All
CALORIES
513
FAT
30.9 g
PROTEIN
6.6 g
CARBS
54.2 g
Chef Kelly
Chef Kelly is a culinary instructor and chef well-versed in many cuisines. Her most notable professional achievements include being part of the test kitchen team at one of the top gourmet food magazines in the country as well as becoming the managing lead chef instructor at the most successful recreational cooking school in New York City. Chef Kelly also has experience as a garde manager and is currently a freelance chef.

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