This Japanese potato salad is tossed in creamy rich sauce, and has crunchy tobiko (flying fish roes) mixed in. It is light yet full of fun textures and flavors. Make this salad for parties, meal prep, or as a fun-to-eat side dish!
Japanese potato salad is a classic side dish that goes well with anything! Below version is chunky, savory, umami rich, and also has a nice crunchiness from the tobiko and sliced onion.
The potatoes are cooked to perfection and tossed in the creamy sauce. This sauce is primarily made with mayonnaise, yogurt and a touch of miso which boosts the umami flavor.
It is amazingly easy to make yet packed with unique flavors. Try this once and you will be making again (and again)!
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What is tobiko?
Tobiko is flying fish roe, used often in Japanese cuisine. They have a distinct crunchy texture with salty, smokey, slightly sweet flavor that pops in the mouth.
The eggs are very small, ranging from 0.5 - 0.8mm. Compared to bigger roe such as ikura from salmon, they are way less fishy and perceived well by sushi beginners as well.
Tobiko is naturally gluten-free, unless prepared with regular soy sauce which may contain gluten. Make sure to check the ingredient label before purchasing. They can be found at Asian grocery stores, or online.
Ingredients for this recipe
- Red onion
- Russet potatoes
- Miso paste - Make sure to choose a gluten-free type.
- Avocado oil mayonnaise - or regular mayonnaise
- Unsweetened dairy free yogurt - I use almond milk yogurt
- Tobiko
Toppings:
- Chopped scallion
- Ground pepper
How to make Japanese potato salad with tobiko
1. Soak the onions. Place the sliced red onions in a bowl and cover with water. Let sit for at least 5 minutes to get rid of excess spiciness. Drain well.
2. Prepare the potatoes. Peel the potatoes and cut into one inch cubes. Place them in a large saucepan and cover with water. Cook the potato cubes for 10-12 minutes or until soft but not mushy. Drain well using a strainer.
3. Toss. Combine the miso, mayonnaise, and yogurt in a large bowl. Add in the cooked potato and onions. Mix well.
4. Add tobiko. Add in 2 tablespoons of tobiko and mix gently.
5. Serve. Arrange on a bowl or plate, top with remaining tobiko, chopped scallions and ground pepper.
*See the recipe card below for detailed instructions.
Frequently asked questions
Adding the potatoes into boiled water makes them cook unevenly with a softer exterior and under cooked interior. Cooking in a gradually increasing temperature allows them to be sweeter and fluffier as well.
While any type of miso works, I like to use yellow miso as it has a good balance of funky umami flavor and saltiness. White miso adds a sweeter taste, whereas red miso adds a more bold umami flavor with a stronger saltiness.
This potato salad can be tightly covered and stored in the fridge for up to two days. I do not recommend freezing this dish as the potato changes its texture and turns mushy.
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Recipe
Creamy Japanese Potato Salad with Tobiko
Ingredients
- ½ red onion very thinly sliced
- 1½ pound russet potatoes 2 x medium size
- 1½ tablespoon miso
- 3 tablespoons avocado oil mayonnaise or regular mayonnaise
- 3 tablespoons dairy-free unsweetened yogurt I use almond milk yogurt
- 3 tablespoons tobiko will be used in two batches
Toppings
- Chopped scallions
- Ground pepper
Instructions
- Place the sliced red onions in a bowl and cover with water. Let sit for at least 5 minutes to get rid of excess spiciness. Drain well.
- Peel the potatoes and cut into one inch cubes. Place them in a large saucepan and cover with cold water. Cook the potato cubes for 10-12 minutes or until soft but not mushy. Drain well using a strainer.
- Combine the miso, mayonnaise, and yogurt in a large bowl. Add in the cooked potato and onions. Mix well.
- Add in 2 tablespoons of tobiko and mix gently.
- Arrange on a bowl or plate, top with remaining tobiko, chopped scallions and ground pepper.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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