Japanese Potato Salad
Tired of the same old classic?
By Nancy Singleton Hachisu
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
- 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.
- 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.
- 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.
- 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.
- 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.)
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
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.
