Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 2 tbsp. karashi mustard
- 1 tbsp. rice vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, karashi mustard, rice vinegar, sugar, salt, and black pepper until smooth.
3. Add the cooled potatoes to the bowl and toss to coat with the dressing.
4. Add the sliced green onions and chopped parsley to the bowl and gently mix.
5. Cover the bowl and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Total time: 1 hour 15 minutes
Temperature:
N/A
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 25g
Protein: 3g
Sodium: 370mg
Sugar: 3g
Substitutions for ingredients:
- Regular mustard can be substituted for karashi mustard.
- Apple cider vinegar can be substituted for rice vinegar.
- Chives can be substituted for green onions.
- Dill can be substituted for parsley.
Variations:
- Add diced celery or red onion for extra crunch.
- Use sweet potatoes instead of regular potatoes.
- Add chopped hard-boiled eggs for extra protein.
Tips and tricks:
- Be sure to let the potatoes cool before adding the dressing to prevent it from separating.
- Adjust the amount of karashi mustard to your desired level of spiciness.
- Make the salad ahead of time and let it chill in the fridge for a few hours to allow the flavors to meld together.
Storage instructions:
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the potato salad in a large bowl or on a platter garnished with extra chopped parsley.
Garnishes:
- Extra chopped parsley
- Sliced green onions
- Paprika
Pairings:
- Grilled chicken or steak
- Corn on the cob
- Coleslaw
Suggested side dishes:
- Grilled vegetables
- Baked beans
- Garlic bread
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad seems dry, add a little more mayonnaise or dressing.
Food safety advice:
- Be sure to thoroughly wash and dry your hands and all utensils before handling food.
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftover potato salad that has been left out at room temperature for more than 2 hours.
Food history:
Karashi mayo potato salad is a popular dish in Japan, where it is often served as a side dish or bento box item. The combination of spicy karashi mustard and creamy mayonnaise gives the salad a unique flavor that is both tangy and savory.
Flavor profiles:
- Spicy
- Tangy
- Creamy
- Savory
Serving suggestions:
Serve the potato salad chilled as a side dish or as part of a bento box lunch.
Related Categories
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Region: Japanese