Creamy & Tangy Japanese Potato Salad #shorts
This potato recipe from Food52 Resident Yi Jun Loh combines the best of a classic mash and a potato salad, with a little dash of vinegar. It’s creamy, tangy, very forgiving, and can be served warm or cold. GET THE RECIPE ►► j
PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 4 to 6
INGREDIENTS
5 potatoes, Yukon Gold or russet work best
1/2 cup mayonnaise, preferably Japanese Kewpie
1/2 teaspoon Dijon mustard
1 1/2 tablespoons rice vinegar
1/2 teaspoon ground black pepper
1 tablespoon salt, for seasoning the water, plus 1 teaspoon for the actual mash
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Recipe Video:
