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!

Prep time: 5 Min

Red onion Russet potatoes Miso paste Mayonnaise Dairy free yogurt Tobiko Scallions Ground pepper

cook Time: 20 min

Ingredients

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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.

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Soak the onions.

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Peel the potatoes and cut into one inch cubes. Place in a large saucepan and cover with water. Cook the potatoes for 8-10 minutes or until soft but not mushy. Drain completely.

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Cook the potatoes.

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Combine the miso, mayonnaise, and yogurt in a large bowl. Add in the cooked potato and onion. Mix well. Add in 2 tbsp of tobiko and mix again.

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Toss.

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Arrange on a bowl or plate, top with remaining tobiko, chopped scallions and ground pepper.

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Serve.

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Grab the full recipe  from the link below!