Japanese Style – Smoked Salmon Potato Salad: Not Your Normal Twist!

When you think of potato salad, your mind might jump to the classic creamy American picnic staple. But today, we’re taking a delicious detour to Japan with a refreshing and flavourful Japanese-style potato salad that’s a world away from your usual. This recipe features tender potatoes, vibrant edamame, and the savoury goodness of smoked salmon, all tied together with a nutty sesame dressing. Plus, a hint of dried seaweed adds an authentic touch!

It’s the perfect dish for a light lunch, a sophisticated side for your dinner, or a unique addition to any gathering.

Unlike its heavier Western counterparts, Japanese potato salad often has a lighter, tangier profile. The inclusion of ingredients like edamame adds freshness and texture, while the sesame dressing provides a deeply aromatic and savoury foundation. The smoked salmon brings a beautiful richness and pop of flavour, transforming a simple side into a satisfying meal.

Ingredients

• 3 medium potatoes (washed)
• 100g smoked salmon
• ½ medium brown onion
• 100g dried fusilli (or your favourite pasta)
• 100g edamame
• 4 tbsp Japanese Sesame Dressing
• 1 sheet dried seaweed
• Salt & pepper to taste

Instructions

1. Prepare the Potatoes

   • Peel and dice the potatoes into bite-sized pieces.

   • Boil in salted water until soft (about 7-10 minutes, or until easily pierced with a fork). Drain and let cool.

2. Cook the Pasta

   • Boil the fusilli (or your preferred pasta) according to package instructions. Drain and set aside.

3. Prep the Onion & Smoked Salmon

   • Thinly slice the brown onion and soak in ice-cold water for 5-10 minutes to mellow the sharpness. Drain well before using.

   • Thinly slice the smoked salmon into strips.

4. Make the Dressing

   • In a large mixing bowl, combine the edamame, your now-drained onion slices, and the star of the show – the Japanese Sesame Dressing. Give it a good mix to ensure everything is evenly coated.

5. Combine Everything

   • Once your potatoes and pasta have cooled down, gently fold them into the dressing mixture.

   • Carefully add the sliced smoked salmon.

   • Mix lightly to avoid breaking up the delicate fish too much.

   • Season with salt and pepper to taste.

   • Cut up a sheet of dried seaweed and sprinkle it over for an extra layer of umami and texture..

6. Serve & Enjoy!

   • For the best flavour, refrigerate for at least 30 minutes before serving.

This Japanese-style potato salad is a delightful twist on a classic, bringing fresh, vibrant flavours to your table. Give it a try, and let us know what you think!