Potato and salmon salad from Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo

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Notes about this recipe

  • kshell on February 12, 2024

    Updating to say this is best eaten when fresh. The leftovers lost all the wonderful flavor of the sauce and the red onion took over. A nice change from mayo based potato salad. It dirtied a fair amount of dishes but some steps could be streamlined and now that I've made it I feel comfortable eyeballing some of the ingredients.

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