A mix of colorful potatoes and layers of sesame flavor make this dish a standout!
This potato salad is an umami bomb. It's just the right combination of classic and unexpected, familiar and yet unlike any potato salad you've ever tasted. The mix of regular and sweet potatoes makes it balanced without being too sweet, the perfect foundation for layers of sesame flavor. If you cannot find both white and orange sweet potatoes, the recipe will work just as well with just one of those colors (see the photos for the version without orange-fleshed potatoes). Serve this with teriyaki kebabs, grilled fish, or sliced steak. It's grain-free and full of flavor! If you're looking for a more classic potato salad, try my Picnic Potato Salad.
Equipment: Dutch oven or large saucepan; steamer basket; tongs; cutting board, chef’s knife; dry measuring cups; measuring spoons; large mixing bowl; rubber spatula
Ingredients: 1 pound purple potatoes, cut into 1-inch pieces 1 medium Japanese yam (white sweet potato), cut into 1-inch pieces
1 medium Jewel or Garnet sweet potato (orange), cut into 1-inch pieces 4 scallions, thinly sliced crosswise (or on bias), white and light green parts
½ cup mayonnaise
¼ cup mirin (or seasoned rice vinegar)
2 tablespoons toasted sesame oil
1 tablespoon toasted white sesame seeds
1 tablespoon black sesame seeds
kosher salt and freshly ground pepper to taste
1. Begin by steaming the potatoes. Place a steamer basket inside a Dutch oven or large saucepan and fill with water to just below the surface of the steamer holes (no water should go above the holes). Place the potatoes on the steamer basket in the pot and cover the pot with a lid. Turn heat to high.
2. Once the water is simmering, reduce the heat to low and steam for 10-15 minutes, or until the potatoes are tender to the touch when pierced with a knife or toothpick (without any resistance). Using tongs, remove the potatoes to a cutting board to cool.
“Why steam and not boil those potaotes? The skins stay on better ... the texture is evenly dense and tender. And the potatoes are not 'wet' like when boiled. It's a win!”
3. Meanwhile, in a large bowl, mix the mayonnaise, mirin or vinegar, and sesame oil. Season with kosher salt and freshly ground pepper to taste. Add the scallion and sesame seeds, and toss well to coat. Set aside.
ILOC tip: combine the two colors of sesame seeds before tossing in the salad. reserve 1-2 teaspoons to sprinkle on top of the potato salad as garnish.
4. Once the potatoes are cool enough to handle, add them to the mayonnaise mixture and toss well to coat. Serve immediately or cover and refrigerate.
Makes approximately 8 servings.
