This Japanese potato salad is tossed in creamy rice 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.
3tablespoonsdairy-free unsweetened yogurtI use almond milk yogurt
3tablespoonstobikowill be used in two batches
Toppings
Chopped scallions
Ground pepper
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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
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.
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.