Japanese potato salad from Christopher Kimball’s Milk Street Magazine, May/Jun 2017 (page 11)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on July 21, 2017

    I don't have much experience cooking Japanese food. However, I really enjoyed this and think it works with most standard American picnic fare/grilled foods. It's lighter than most potato salads; but has a lot of flavor. I'll be making this again.

  • Rinshin on June 23, 2017

    Perfection. I was skeptical with this recipe since I cook Japanese at least 30% each week and mostly cook from Japanese sources. But I was intrigued with how this recipe treated carrot without parboiling like all Japanese recipes do. Well, it was much easier and worked out great. The taste and texture was exactly right. Perfect and easy Japanese potato salad for sure!

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