Japanese Potato Salad
Japanese Potato Salad
Ingredients
For the Sauce
- 1/4 cup fat free Greek yogurt, plain
- 1 tablespoon yellow mustard, or Dijon mustard
- 2 tablespoons light mayonnaise
- 1/4 cup milk, any type
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 teaspoon chili flakes, or to taste
- 1 tablespoon vinegar, optional
For the Potato Salad
- 3 potatoes, small
- 3 eggs, hard boiled
- 1/2 cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1 chicken breast, cubed, cooked
Instructions
- 1
Place the 3 small potatoes in a pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
⏱️ 20 min
- 2
While the potatoes are cooking, place the 3 eggs in a separate small saucepan. Cover with cold water and bring to a rolling boil. Reduce heat to a simmer and cook for exactly 8 minutes for a soft, jammy yolk. Immediately transfer to an ice bath to stop the cooking process. Once cooled, peel and set aside.
⏱️ 10 min
- 3
In a large mixing bowl, combine all the sauce ingredients: 1/4 cup fat free Greek yogurt, 1 tablespoon yellow mustard (or Dijon), 2 tablespoons light mayonnaise, 1/4 cup milk, 1 teaspoon honey, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon chili flakes. If desired, add 1 tablespoon of vinegar. Whisk until well combined and smooth.
⏱️ 5 min
- 4
Add the slightly cooled boiled potatoes, peeled hard-boiled eggs, 1/2 thinly sliced cucumber, 1/4 cup chopped green onions, and 1 cubed cooked chicken breast to the bowl with the sauce.
⏱️ 3 min
- 5
Using a fork or potato masher, lightly mash the potatoes and eggs directly in the bowl while simultaneously mixing all the ingredients together. Continue to mix until everything is well combined and the potatoes are partially mashed, creating a creamy texture with some chunks remaining.
⏱️ 5 min
- 6
Taste and adjust seasonings (salt, pepper, chili flakes) if necessary. Serve immediately or chill for at least 30 minutes for best flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Potato Salad
For the Sauce
- 1/4 cup fat free Greek yogurt, plain
- 1 tablespoon yellow mustard, or Dijon mustard
- 2 tablespoons light mayonnaise
- 1/4 cup milk, any type
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 teaspoon chili flakes, or to taste
- 1 tablespoon vinegar, optional
For the Potato Salad
- 3 potatoes, small
- 3 eggs, hard boiled
- 1/2 cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1 chicken breast, cubed, cooked
Instructions
- 1
Place the 3 small potatoes in a pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
⏱️ 20 min - 2
While the potatoes are cooking, place the 3 eggs in a separate small saucepan. Cover with cold water and bring to a rolling boil. Reduce heat to a simmer and cook for exactly 8 minutes for a soft, jammy yolk. Immediately transfer to an ice bath to stop the cooking process. Once cooled, peel and set aside.
⏱️ 10 min - 3
In a large mixing bowl, combine all the sauce ingredients: 1/4 cup fat free Greek yogurt, 1 tablespoon yellow mustard (or Dijon), 2 tablespoons light mayonnaise, 1/4 cup milk, 1 teaspoon honey, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon chili flakes. If desired, add 1 tablespoon of vinegar. Whisk until well combined and smooth.
⏱️ 5 min - 4
Add the slightly cooled boiled potatoes, peeled hard-boiled eggs, 1/2 thinly sliced cucumber, 1/4 cup chopped green onions, and 1 cubed cooked chicken breast to the bowl with the sauce.
⏱️ 3 min - 5
Using a fork or potato masher, lightly mash the potatoes and eggs directly in the bowl while simultaneously mixing all the ingredients together. Continue to mix until everything is well combined and the potatoes are partially mashed, creating a creamy texture with some chunks remaining.
⏱️ 5 min - 6
Taste and adjust seasonings (salt, pepper, chili flakes) if necessary. Serve immediately or chill for at least 30 minutes for best flavor.
⏱️ 2 min