Japanese Potato Salad

C G

By
@Celestina9000

Gathered from various online sources. I thought about adding a little bit of pickled ginger and wasabi paste to the potato salad...


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Rating:

Comments:

Serves:

4 (estimated)

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2-3 c
potatoes, peeled and diced
1/4-1/2 c
japanese mayonnaise, or more as needed to desired creaminess (kewpie brand)
2
scallions, thinly sliced
1/2 c
cooked edamame
1/4 c
red bell pepper, diced very small
1 small
carrot, diced small
1
hardboiled egg, peeled and minced
1/2 c
cucumber, diced small
2 Tbsp
green peas
1/4 c
celery, minced
1/4 c
red radishes, trimmed and minced or diced small

GARNISHES:

black sesame seeds
fresh cilantro or watercress

Directions Step-By-Step

1
Note: I used Yukon gold potatoes for this recipe. Red potatoes will also work.
2
Peel and dice the potatoes small. Steam the potatoes until almost cooked. I also steamed the edamame in the same pot but not as long of course.
3
Set the steamed potatoes and edamame aside to cool.
4
Once the potatoes have cooled, transfer them to a serving bowl. Stir in the remaining salad ingredients. Cover and chill at least 3 hours.
5
Just before serving, garnish the top of the potato salad.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Japanese
Dietary Needs: Vegetarian