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Japanese Potato Salad

Tired of the same old classic?

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chopsticks and a bowl of mashed potatoes and vegetables
Prep Time: 
65 minutes
Number of Servings: 
Serves 4
Recipe Source: 
Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu ($39.95, Phaidon Press, 2023)

Ingredients

  • 1 1⁄2 lbs medium potatoes, unpeeled
  • 1⁄2 large carrot (3 1⁄2 oz), scrubbed and cut into 1⁄2-inch dice
  • 1⁄2 large onion (3 1⁄2 oz), cut into 1⁄2-inch dice
  • 1 1⁄2 tsp flaky sea salt, divided
  • 10 slender green beans (1 3⁄4 oz)
  • 3⁄4 cup (6 oz) Soy Milk Mayonnaise
  • 1⁄2 tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna

Directions

  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with 1⁄4 teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into 3⁄4-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining 1 1⁄4 teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)

Notes

  • Japanese potato salad is unusual in that the potato is mashed before being mixed with mayonnaise.
  • The salad almost always includes carrot, onion, and some sort of green vegetable such as cucumber or peas.
  • If you have any leftovers, you can make potato croquettes.
Nutrition Info: 
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, ★★★★★ Vitamin B6, Vitamin C, Vitamin K, ★★ Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, ★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron

In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

bookshop.org

Here's the mayo recipe...

Whip up a cup and try this potato salad today!

Soy Milk Mayonnaise

a small dish of homemade mayonnaise

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Contributor

Nancy Singleton Hachisu

Nancy Singleton Hachisu is a California native, living on an organic Japanese farm since 1988. She's a cook, an author, and a champion of Japanese artisanal ingredients. She is the author of multiple cookbooks, and appears regularly in the Japanese media as a supporter of traditional Japanese ways.

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