Potatoes are our ingredient of the season. You can find our full archive of potato posts here.
With Memorial Day right around the corner, it’s time to start thinking about summer BBQ food. Today we’re sharing a new-to-us favorite potato salad packed with veggies. So you can feel good eating it for breakfast.
The Picnic
This recipe is from the cookbook titled The Picnic. The cookbook club I’m in picked that book for one of our meetings, and we had a delicious potluck picnic in the park. The book was put together by The Portland Picnic Society – a group of women who love to have picnics together. They’ve put together a thoughtful book full of recipes + tips and tricks for successful picnicking. Even if you aren’t sure about schlepping everything to a park, these recipes are still perfectly portable for potlucks and summer BBQs.
Japanese Potato Salad
As with many recipes, I make a few adjustments to suite my tastes and time. In this recipe, I reduce the mayo slightly and add some yogurt. You can skip the yogurt and go full-may if you want. I’ve been adding yogurt to my potato salads for a while now, sometimes almost skipping the mayo entirely. I love the tang that the yogurt brings to the salad.
And speaking of tang, this recipe includes rice vinegar. Don’t skip that, I think it’s part of what gives this a Japanese flavor, but it also adds that bit of tang that’s delicious in a cold potato salad.
The recipe suggests that you use either homemade mayo (they provide a recipe) or buy a Japanese brand like Kewpie. I use Hellman’s because we love it and always have it on hand. You do you.
Ingredients
- salt
- 2 lbs yukon gold potatoes, peeled
- 3/4 cup mayo
- 1/2 cup plain yogurt (can be Greek)
- 2 Tbs rice vinegar
- 2 large carrots, peeled and thinly sliced on the diagonal (or not)
- 1 cup fresh or frozen shelled edamame
- 1 English cucumber halved lengthwise and sliced very thin
- 4 green onions, white and light green parts thinly sliced
Instructions
- Cut the peeled potatoes into 2-inch cubes. Place the potatoes into a large pot and cover with water. Bring the water to a boil over high heat, then reduce the temp slightly and simmer until the potatoes are very tender (about 10-15 minutes).
- Drain the potatoes and let them sit for a few minutes to steam dry. Then, while still warm, mash the potatoes using a ricer or potato masher.
- Add the mayo, yogurt, vinegar, and 1/2 tsp salt to the warm, mashed potatoes, and whip with a wooden spoon until light and fluffy. Set aside to cool.
- While the potatoes are cooling, bring a smaller pot of water to a boil. Add the carrots and edamame and cook until crisp-tender, about 3 minutes. Drain, rinse under cold water, and dry well.
- Place the sliced cucumbers in a bowl colander over plate and sprinkle with 1/2 tsp salt. Toss and set aside for 15 minutes to let the cukes drain.
- Add all ingredients (cucumbers, carrots, edamame, and green onions) to the cooled potato mixture, and stir to combine well. Taste and add more salt if necessary.
- Cover and refrigerate until ready to serve.
I think this salad tastes even better with time, so I’m not kidding about that breakfast suggestion. That means, when someone asks
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