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Potato Salad

Japanese, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Japanese Potato Salad

April 23, 2016

Japanese Potato SaladJapanese potato salad has much in common with the American version however it does have a few unique twists.  The potatoes are crushed instead of cubed, and an assortment of vegetables are added such as cucumbers, carrots, onions, corn. Finely chopped ham and hardboiled eggs can also be combined in this wonderful potato salad.  Occasionally I will add a handful of green peas.  Many recipes call for Japanese Kewpie mayonnaise however my personal preference is to use regular mayonnaise. Either way, this is a delicious salad that everyone loves.

Japanese Cucumber

Japanese cucumbers are readily available at our local markets in Hawaii, however, if you don’t have access to them, any small, seedless cucumber works.  Slice them very thin. I use my favorite Benriner mandoline.

Japanese Cucumber & Onion

I have made this salad without ham (top photo) and with ham below. Both are equally delicious.

Japanese Potato Salad

Japanese Potato Salad


Japanese Potato Salad
Serves: 6 - 8
  • 2 pounds Yukon Gold potatoes, peeled and cut into 2" cubes
  • 1 small carrot, peeled, cut in half lengthwise, and sliced into thin half moons (about 1 cup)
  • 1 medium Japanese or other seedless cucumber very thinly sliced (about 1 cup)
  • ⅓ cup thinly sliced sweet onion
  • ½ teaspoon kosher salt
  • 2 hardboiled eggs, finely chopped
  • ½ cup thinly sliced ham, optional
  • ¼ cup green peas, optional
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • ½ cup mayonnaise
  • salt and pepper
  1. Put the potatoes in a saucepan of cold, salted water and bring to a boil. Turn the heat down to maintain a gentle simmer and cook until the potatoes are soft, and easily pierced with a fork, 10 - 15 minutes. Drain potatoes in a colander.
  2. Meanwhile, toss the thinly sliced cucumber and onion with ½ teaspoon kosher salt. Set aside for 10 minutes, then rinse gently and press out the liquid using a clean dish cloth or paper towels. This is an important step that will prevent your potato salad from becoming soggy.
  3. Blanch carrots in boiling water for just a minute or two. The carrots should be al dente and still have a slight crunch. You may microwave the carrots in water if you prefer. Drain, pat dry and set aside.
  4. Whisk rice vinegar with the sugar until it dissolves. Whisk in mayonnaise.
  5. Place potatoes in a large, wide bowl and crush with a wooden spoon leaving a few small chunks for texture. Season potatoes with salt and pepper. Add mayonnaise mixture, vegetables, chopped egg, ham, and peas if using. Stir gently to combine all ingredients. Chill for an hour before serving.


Lactose Free, Potato Salad, Recipes, Side Dishes

Crispy Potatoes with Lemon & Lots of Oregano

September 5, 2015

Crispy Potatoes with Lemon & Lots of OreganoIt’s not very often that I choose a dried herb over a fresh one, but oregano is one of those few. Dried oregano is one of the most versatile herbs and a staple in my kitchen. A dash of oregano in tomato sauce, salad dressing, chimichurri sauce, baked herb tofu, and sprinkled over homemade pizza adds a delightful note. Rub it between your fingers before adding it to any dish to release its aromatic flavor.

Mini Gold PotatoesMini Golds I found at Safeway are the perfect size for these pan-fried potatoes.

Zesty Lemon DressingI love a dressing with a bright citrus flavor.  Fresh lemon juice and lemon rind makes this dressing a perfect match for the potatoes and oregano.

Crushed PotatoesBoiled until just tender, cooled slightly and crushed to maximize contact in the skillet.  This creates lots of crispy edges and crevices for that delicious dressing.

Crispy Potatoes with Lemon & Lots of Oregano

Crispy Potatoes with Lemon & Lots of Oregano
Crispy pan-fried potatoes with a zesty lemon dressing makes the perfect side dish for any meal.
  • 1½ pounds baby yellow potatoes (about 2-inch), washed well
  • kosher salt
  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ⅓ cup extra virgin olive oil
  • freshly ground black pepper
  • 1 tablespoon dried oregano
  1. In a 6-quart pot, combine potatoes and enough cold water to cover by 2 inches. Add 2 teaspoons kosher salt, bring to a boil, reduce to a simmer, and cook until tender enough to be easily pierced with a metal skewer, about 12 - 20 minutes. Cooking time will depend upon the size of your potatoes.
  2. Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, and honey. Slowly whisk in the ⅓ cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
  3. Drain the potatoes well and let them cool on a large plate for a few minutes. Place a piece of plastic wrap around the bottom of a small bowl and flatten potatoes to about ½-inch thick.
  4. Heat 2 tablespoons of oil in a 12-inch heavy-duty skillet over medium heat. Cook the potatoes in batches, flipping once about halfway through, until golden and crispy on both sides, about 10 minutes total. Transfer to a platter and repeat, adding additional oil as needed.
  5. Season potatoes with a little kosher salt and pepper. Coat the potatoes well with dressing (pass the rest at the table). Crush the oregano between your fingers and sprinkle it over the potatoes. Serve warm or hot.


Eggs, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

July 2, 2015

Potato Salad with 7-Minute Eggs & Mustard VinaigretteThere must be a million different potato salads out there in recipe land.  This one, with perfectly boiled eggs caught my attention immediately. It is truly a meal in itself.

Upland CressOur local Whole Foods market carries this delicious Upland Cress.  You snip off just the amount you want to use and store the remainder in the crisper section of your refrigerator.  Because it is sold with its roots still attached, it stays nice and fresh for up to a week.  The tender leaves are delicious in any type of salad.  I especially love tossing them into vinegar based potato salads just before I serve them.

Whole Grain MustardMy sister Mie gave us this crock of whole grain mustard from France.  Lately I’ve been using spoonfuls in this potato salad.

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Adapted from Bon Appetit magazine

4 generous servings

1 1/2 pounds baby gold potatoes, scrubbed

2 large eggs

3 tablespoons apple cider vinegar

2 tablespoons whole grain mustard

1 teaspoon honey

1/3 cup olive oil

kosher salt & freshly ground black pepper

1/4 cup flat leaf parsley, chopped

handful of Upland Cress (optional)

1 1/2 tablespoon chopped dill pickles

1 tablespoon chopped fresh chives


Place potatoes in a large pot and cover with water.  Bring to a boil, then simmer until tender, about 15 – 20 minutes. The cooking time will depend on the size of your potatoes.  Transfer cooked potatoes to a plate to cool.

Place eggs in a small pot, cover with water and bring to a boil over high heat.  As soon as the water boils, turn the heat down to medium and simmer the eggs for 7 minutes (set the timer).  Drain cooked eggs and cool in a bowl of ice water. Peel eggs and set aside.

Whisk vinegar, mustard, and honey in a small bowl.  Whisking constantly, gradually add oil and whisk until emulsified.  Season with salt and pepper.

Halve potatoes and place in a large bowl.  Season with kosher salt and pepper.  Add parsley and a generous amount of dressing. Toss to coat potatoes well.  Add Upland Cress if using, and lightly toss again. Transfer potato salad to a platter.  Halve reserved eggs and tuck in between the potatoes.  Season eggs with kosher salt and freshly ground black pepper. Drizzle salad with some of the reserved vinaigrette.  Top with pickles and chives.

*If you are not serving the salad right away, hold back on adding the Upland Cress, eggs, pickles, and chives until just before you serve the salad.  You will have extra dressing.  I use it over salad greens or bean salads.




Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Mustardy Fried Potato Salad

April 1, 2014

Potato Salad with Whole Grain Mustard and Upland CressWho knew that making your own mustard could be so simple?  Pour a few ingredients into a jar, let it sit for 5 days, then add a few more ingredients and let it sit for another 5 days.  Puree in a blender and voila!  You now have a fantastic whole grain mustard that’s far superior (and fresher) than store-bought varieties.  Simply dressed with a combination of whole grain mustard, red wine vinegar and shallots, this potato salad shines.

Yukon GoldsYukon Golds are my favorite potatoes. With thin skins, moist and sweet interiors, these potatoes hold their shape well and are equally good roasted, baked, boiled, grilled and fried.

Fresh Thyme

Fried Yukon GoldsThe cooked potatoes are fried for a short time until they become golden and crispy.

Whole Grain Mustard Dressing

Whole Grain Mustard DressingThis dressing couldn’t be simpler to make.  If I have leftovers I mix a bit with mayonnaise and slather it on good bread for ham or pastrami sandwiches.

Mustardy Fried Potato Salad

Mustardy Fried Potato Salad 

Adapted from Suzanne Goin ~ Food & Wine Magazine

Serves 6 – 8


2 1/4 pounds medium Yukon Gold potatoes (try to buy potatoes that are the same size)

1 teaspoon fresh thyme leaves

1 1/2 tablespoons finely diced shallot

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons whole grain mustard (preferably homemade!)

1/4 cup plus 1 1/2 tablespoons extra virgin olive oil (1/4 cup for dressing, 1 1/2 tablespoons for frying the potatoes)

salt and pepper to taste

upland cress (optional)


In a pot of salted boiling water, cook the potatoes until just tender (test with a thin knife) about 25 – 30 minutes.  Drain and let cool slightly.

Meanwhile, place the shallots and vinegar in a bowl and set aside for 10 minutes.  Whisk in Dijon, whole grain mustard, 1/4 c olive oil. Season with salt and pepper.  Set aside.

Once the potatoes are cool enough to handle, slip off their skins.  Cut potatoes into fairly large chunks, about 1 1/2 inch pieces.  In a large non-stick skillet, heat the remaining 1 1/2  tablespoons olive. Add the potatoes and thyme and season with salt and pepper. Cook, over moderately high heat, turning, until golden and crisp, about 6 – 7 minutes. Place warm potatoes in a large shallow bowl and drizzle some of the mustard dressing over the potatoes using as much as you like.  Toss gently.  Sprinkle upland watercress over the salad if using. Serve warm or at room temperature.


Dinner, Potato Salad, Recipes, Salad, Side Dishes

Eggy Potato Salad with Pickles

January 6, 2014

Eggy Potato Salad with Sweet Pickles“Will Drive For Food. ” That’s one of my mottos!  And that’s also the title of the article where I found this tasty potato salad recipe.  The May 2012 issue of Bon Appétit caught my attention because I for one, will definitely travel for food.  Anytime. In this particular article, the authors, Jenny Rosenstrach and Andy Ward, write of stopping at Sally Bell’s Kitchen in Richmond, Virginia, picking up their famous lunch boxes for their drive from New York to South Carolina.  Jenny and Andy describe the lunch boxes as consisting of a Smithfield-ham and iceberg sandwich, a deviled egg, a frosted cupcake, and best of all, eggy potato salad topped with a sweet pickle chip. Doesn’t that sound like the perfect afternoon road trip meal?

Hard Boiled Eggs for Potato SaladThe recipe calls for using only the egg yolks however I couldn’t waste those lovely egg whites so I included half of them in the salad.  The others we ate on the spot, sprinkled with salt and pepper. Yum!

Yukon Gold Potatoes for Eggy Potato SaladYukon Gold or red potatoes work well in this salad. I found some nice Yukon Golds so that’s what I used.

Crushed PotatoesThe potatoes are coarsely smashed instead of cubed.  This makes for a very creamy sort of potato salad.

Pickle JuiceThe pickle juice adds a sweet and tart flavor to the dressing.

Potato Salad Dressing

Eggy Potato Salad with Sweet Pickles

 Eggy Potato Salad with Pickles

Adapted from Bon Appétit May 2012

Serves 6 as a side dish


2 pounds Yukon Gold potatoes, peeled

1 1/4 teaspoon kosher salt

1/3 cup mayonnaise

3 tablespoons sweet pickle juice plus  8 – 10 sweet-pickle chips

1 tablespoon Dijon mustard

3/4 teaspoon sugar

1/2 teaspoon kosher salt

1/8 – 1/4 teaspoon freshly ground black pepper

4 large hard-boiled eggs, separated, egg yolks smashed finely plus two egg whites finely chopped

1 tablespoon finely chopped red or Maui onion

1 tablespoon chopped flat leaf parsley



Place potatoes in a large pot.  Add water to cover by 2 inches, add 1 1/4 teaspoons kosher salt and bring to a boil.  Reduce heat to medium and cook until potatoes are tender when pierced with a knife, about 20 minutes or so.  Drain.  Place potatoes in a large bowl and let cool slightly.

Whisk mayonnaise, pickle juice, Dijon, sugar, 1/2 teaspoon kosher salt and pepper in a small bowl.

Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well mashed pieces.

Add dressing, egg yolks, egg whites to potatoes and a toss to coat. Add onion and parsley, gently mix to incorporate. Season to taste with salt and pepper.  Cover and chill before serving.

Divide potato salad among small plates or bowls, dust with paprika and top with a sliced dill pickle chip or two.


Dinner, Pickles, Potato Salad, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Dilly Potato Salad with Cucumber Pickles and Radishes

October 4, 2013

RadishesIt is thought that radishes originated from China thousands of years ago.  They belong to the mustard and cabbage family and are related to wasabi (horseradish).  Many people love to snack on raw radishes which is a good thing since they are nutritious, and 1 cup of radishes has just 20 calories.  In this recipe the radishes are thinly sliced and tossed into the potato salad along with homemade cucumber pickles.  Their color and zingy flavor are lovely in this salad.

Dilly Potaot Salad

sliced onionsThinly sliced Maui onion.  Use a sweet onion if Maui onions are not available.


cukes and dill marinatingI can’t live without my “little Bennie” mandoline.  It makes perfectly thin slices of cucumbers, radishes and onions in no time at all.

Potato Salad Ingredients

Dill Potato Salad

Dilly Potato Salad with Cucumber Pickles & Radishes

Serves 6

Adapted from Smitten Kitchen

2 pounds Yukon Gold potatoes, peeled and cut into 1/3 inch slices

3/4 pound Japanese or English cucumber, very thinly sliced

4 – 6 radishes, very thinly sliced

1/2 cup Maui or sweet onion, very thinly sliced

2 tablespoons chopped fresh dill

5 tablespoons white vinegar

2 1/2 teaspoons kosher salt

1/2 cup mayonnaise, more or less (I use light mayonnaise)


Combine vinegar and salt in a small bowl until salt dissolves.  Place cucumber slices and  1 1/2 tablespoons dill in Ziploc bag.  Add vinegar mixture, seal bag.  Turn several times to coat.  Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into a sieve set over a bowl.  Drain at least 1 hour.  Discard brine.

Cook the potatoes in a large pot of boiling salted water until tender, about 6 – 7 minutes.  Drain and cool potatoes completely.  Place the potatoes in a large bowl and sprinkle generously with kosher salt and pepper. Add the drained cucumbers, onion, sliced radishes and remaining 1/2 tablespoon dill.  Toss to blend.  Stir in mayonnaise, then cover and refrigerate.  The salad is best served the day it is made however it can be made one day in advance.  Taste and adjust seasoning before serving.  Garnish with sprigs of dill and whole radishes before serving (optional).



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