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.
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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