Asian Style Potato Salad, #SundaySupper

NinjaBaker — Sat, 17 May 2014 01:02:52 +0000

This post is sponsored by the Idaho Potato Commission. All opinions are my own.

Thanks to a Dutch trade ship (piloted by an Englishman) that sailed into Southern Japan in 1598, potatoes were introduced to the Japanese diet by the 1600s. (Formal potato cultivation commenced in the 1800s.) Swiftly fast forward across the centuries, potatoes are essential to Japanese cuisine. Popularity winners include Japanese style curry, potato stuffed hot buns, fried potato patties, jaga batta (potatoes grilled with butter and soy sauce) and potato salad.

Asian Style Potato Salad

In Japan, a sweeter Japanese mayonnaise is squeezed into potato salad. (Carrots and sugar are also often added to the mix.) I’ve noticed Americans prefer a piquant potato salad. Ingredients such as buttermilk and/or Dijon mustard add zing to American potato salads.

This potato salad is blessed!
The Japanese oshamoji spatula is inscribed with a blessing for enjoyment of good health from a Kamakura temple.

I know you’re not supposed to try to please everyone…But, I’m up for the challenge! So, I created The Ninja Baker’s Asian Style Potato Salad. Japanese sweet mayonnaise blends together ingredients with bite like Asian mustard and togarashi (Japanese chili peppers.) Sesame seeds, baby bok choy, snow peas, scallions and yellow peppers are tossed in for crunch. I do believe the potato salad will bring out the happy faces of many. The other potato salads featured at today’s #SundaySupper at Twitter are also sure to encourage lots of grins. (Please scroll down for details about this scrumptious #SundaySupper.)

Asian Style Potato Salad

American-style Idaho potatoes are yummy on their own. Add Japanese mayonnaise and Asian veggies and you've got a potato salad with pizzazz!

Ingredients:

5 Idaho® potatoes
8 cups water
1½ teaspoons salt
1½ teaspoons sesame oil
1½ teaspoons rice vinegar
1 teaspoon sweet Mirin wine (or sugar)
2 cups Japanese mayonnaise
2 baby bok choy
1 cup snow peas
1 small yellow pepper
2 teaspoons hot Asian mustard
½ teaspoon togarashi (Japanese chili pepper)
1 tablespoon white sesame seeds, toasted
2 scallions, finely chopped

Directions:

Bring water to boil in a large pan.
Peel potatoes; cut into chunks.
Add potatoes to boiling water. Swirl in the sesame oil and salt.
Stir occasionally while the potatoes become tender. (10 to 15 minutes)
Drain the potatoes. Sprinkle with rice vinegar and Mirin.
Wash the veggies and drain. Slice the baby bok choy and yellow pepper.
Gently mix the mayonnaise with the potatoes, snow peas, bok choy, yellow pepper, mustard and togarashi chili pepper.
Garnish with scallions and sesame seeds.

Before creating your pièce de résistance, please do check in with Dr. Potato about potato salad safety tips. (Wise precautions as well as practical tricks to freezing potatoes are mentioned.)

Also, if you are a potato maestro, you might consider entering a potato recipe contest sponsored by the Idaho Potato Commission. The prizes include free admission into the Food & Wine Conference in Florida AND a $500 gift card.

Of course, you need to use the Idaho® potato when creating your recipe. But you will be a winner whether you take first prize (or capture the $300 and $200 second and third place gift cards.) The Idaho® potato is one superb “tater”. They have tender insides and firm skins. (Maybe I’ve perfected my potato microwave timing. However, it does appear that an Idaho® potato is not prone to shriveling like other potatoes.)

For more detailed info about the potatoes, please visit the Idaho Potato Commission website. Or say hello at Twitter, Facebook, Pinterest and Instagram.

Here are a few more creative takes on the Idaho® potato:

Asian-Style Potato Salad by NinjaBaking.com
BLT Potato Salad Stacks by Magnolia Days
Chipotle Bacon Potato Salad by Peanut Butter and Peppers
Ciao Bella Potato Salad by The Weekend Gourmet
Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
Italian Potato Salad by Chocolate Moosey
Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
Nona's Potato Salad by Webicurean
Parsley Pesto Potato Salad by Alida's Kitchen
Peruvian-Style Potato Salad by Foxes Love Lemons
Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
Roasted Balsamic Rosemary Potato Salad by Melanie Makes
Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
Salmon Asparagus Potato Salad by Family Foodie
Southern Style Potato Salad by Hezzi-D's Books and Cooks
Tzatziki Potato Salad by Kudos Kitchen By Renee
Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Spuddy Buddy seems to like Asian-style potato salad!

Wishing you the best of the East and the West on your Sunday Supper table.

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Asian Style Potato Salad, #SundaySupper