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...

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Note: I used Yukon gold potatoes for this recipe. Red potatoes will also work.
2Peel 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.
3Set the steamed potatoes and edamame aside to cool.
4Once the potatoes have cooled, transfer them to a serving bowl. Stir in the remaining salad ingredients. Cover and chill at least 3 hours.
5Just 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