Japanese Potato Salad
Asian Lacto-Ovo Vegetarian Recipes Side Dishes Salads
If you're fans of beef salad and oriental salad, then you'll really enjoy this Japanese potato salad. It's the perfect bridge between the creaminess of beef salad and the freshness of oriental salad. When you want something familiar, but different, prepare this potato salad that the Japanese serve alongside grilled fish, teriyaki chicken, chicken schnitzel or pork, crispy chicken, or as a sandwich between two slices of soft white bread.
Texture: creamy but light
Taste: balanced, slightly sweet, umami
Strong point: the sesame dressing + cucumber freshness
Ingredients
4 potatoes (approx 500-600g)
1 carrot (about 100g)
100g cucumber
50g canned corn
3 young green onions
2 hard-boiled eggs
Japanese Sesame Dressing
50g mayonnaise (homemade or store-bought)
30g sesame paste (neri goma or tahini)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 tablespoons water
salt, black pepper
Servings: 4-5
Calories: 1,250 kcal / total
Protein: 37g / total
How to prepare japanese potato salad
- Boil the potatoes in their skins in plenty of salted water until a fork easily goes through them. Use starchy potatoes, the kind you would use for mashed potatoes.
- Add the eggs to the water where the potatoes are boiling and let them cook for 13 minutes, then remove and peel them. Chop them finely.
- Peel the cucumber completely or partially and slice it thin. Sprinkle with salt and let it sit until you need it. Before adding it to the salad, squeeze the cucumber slices well in your fist or cheesecloth to extract as much liquid as possible.
- Peel the carrot, cut it into cubes, and boil in salted water for 5 minutes. Drain.
- Chop the green onions into fine rounds.
- When the potatoes are cooked, drain them and after they cool slightly, peel them. Then mash them with a fork or potato masher. Mash the potatoes well, but leave small pieces - don't make a very smooth purée.
- Over the mashed potatoes, add the chopped eggs, green onion, squeezed cucumber, corn, and carrot. Sprinkle with salt and mix. Taste for salt.
- For the dressing, just mix all ingredients in a bowl until you get a smooth cream. Add salt to taste and plenty of freshly ground black pepper.
- Pour all the dressing over the salad and mix again. You'll get a creamy, bound salad. Taste for salt and rice vinegar.
- Serve the salad in individual bowls, sprinkled with green onion rounds.
🔥for a fit version (900 kcal / total), reduce the sesame paste to 15g and replace 30g of the mayonnaise with 2 tablespoons of Greek yogurt 2%
Mixed vegetables and sesame dressing
