Recipe and photos by Launie Kettler
Ah, Spring is in the air – which means it’s time to start planning those barbecues, picnics, and other outdoor gatherings. Which also means thinking about food – in particular, the side dishes that always go great with those outdoor gatherings – the refreshing salads.
Who doesn’t love to pile into the car knowing your homemade salad will garner raves from the people you love? Nay, even a standing ovation if the crowd is particularly festive and they’ve been tippling a cocktail or two.
With all of this in mind, imagine how excited everyone will be when you unveil your potato salad. They may be expecting a plain run of the mill salad, but how thrilled will they be when they realize you brought them a homemade Japanese potato salad?
This variation of the American classic is a bit brighter from the rice vinegar and has a lovely creamy texture that will make their mouths collectively water as they line up with forks in hand. You’ll smile, then go grab a cocktail because you’ll deserve it.
Pair Your Potato Salad With This Recipe: Japanese Steak Burgers With Pickled Cabbage
Japanese Potato Salad Recipe
Servings: 4 – 6
Ingredients for the Salad
Ingredients for the Dressing
About the Author
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.