Tsubaki Potato Salad
Thomas J. Story
The combination of creamy Kewpie mayonnaise, tangy Dijon mustard, and crunchy takanazuke pickles creates a delightful balance of flavors and textures. It’s a versatile dish that can be enjoyed warm or cold, making it ideal for picnics or barbecues.
This recipe, and others like it, can be found in the article “These Ridiculously Delicious Yakitori Recipes Will Have You Grilling This Fall.”
How to Make It
1
Prepare the Potatoes: Place the diced potatoes in a pot and fill with cold, lightly salted water until the potatoes are covered by an inch. Cook over medium heat until the potatoes are easily pierced with a fork. Drain.
2
Mix the Salad: In a large bowl, combine the Kewpie mayonnaise, Dijon mustard, kosher salt, thinly sliced yellow onion, and takanazuke. Add the warm potatoes and mix well to coat evenly.
Ingredients
1 ½ lbs Kennebec potatoes, 1-inch dice
½ cup Kewpie mayonnaise
¼ cup Dijon mustard
1 tsp kosher salt
¼ yellow onion, thinly sliced
½ cup takanazuke (pickled mustard greens)
Directions
1
Prepare the Potatoes: Place the diced potatoes in a pot and fill with cold, lightly salted water until the potatoes are covered by an inch. Cook over medium heat until the potatoes are easily pierced with a fork. Drain.
2
Mix the Salad: In a large bowl, combine the Kewpie mayonnaise, Dijon mustard, kosher salt, thinly sliced yellow onion, and takanazuke. Add the warm potatoes and mix well to coat evenly.
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