Japanese Potato Salad

1
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

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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

How to Make Japanese Potato Salad

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.

Printable Recipe Card

About Japanese Potato Salad

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




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