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Salads, Sides

Japanese Potato Salad

Japanese Potato Salad
Lawrence K. Ho / Los Angeles Times

A few weeks ago I had a simple, delicious potato salad at a Japanese restaurant. It included carrots and cucumbers, but the dressing puzzled me. It was well-seasoned, creamy--and bright orange. I wanted to make it for myself, but how? ... Read more

Total time: 1 hour 15 minutes plus 30 minutes chilling | Serves 12
  • 2 pounds boiling potatoes, preferably Yukon Gold, cut into quarters lengthwise
  • 1/4 of small kabocha squash
  • 2 large carrots, thinly sliced
  • 1/2 Japanese cucumber, cut in half lengthwise and thinly sliced (about 2 cups)
  • 1/4 cup minced green onion
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • Freshly ground pepper

Step 1Steam potatoes and squash until vegetables are tender, about 45 minutes. When cool enough to handle, scoop squash from shell and mash enough to measure 1/4 cup. Transfer to bowl large enough to make dressing. Let cool. Cut steamed potato wedges into quarters.

Step 2Cook carrots in boiling water just until tender, about 5 minutes. Drain, place in bowl of ice water until cold, then drain again.

Step 3Toss together potatoes, carrots, cucumber and green onion.

Step 4Spoon mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper to taste into bowl with squash puree and stir until all ingredients are blended. Stir dressing into potatoes to coat. Cover and chill at least 30 minutes before serving.



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