By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
266 cal · 30 min
Soy, Seaweed, and Sesame Potato Salad
Recipe GLPR445542a7cca750
A light and vibrant Japanese-inspired potato salad combining tender cubed potatoes with nutrient-rich seaweed, crisp red onion, and toasted sesame seeds. This simple yet satisfying dish celebrates umami flavors while keeping preparation minimal and nutritious.
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Ingredients
2 lb salad potatoes, cut into 3/4-inch cubes with skin on
1 cup dried wakame seaweed
1 red onion, thinly sliced
¼ teaspoon kosher salt
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame seeds, toasted
1 scallion, thinly sliced for garnish
Directions
Bring a large pot of water to a rolling boil. Add the cubed potatoes and cook until tender and easily pierced with a fork, approximately 12–15 minutes. Drain well and set aside to cool slightly.
While the potatoes cook, place the dried wakame seaweed in a bowl and cover with cool water. Let it rehydrate for 5 minutes, then drain well and pat dry with paper towels.
In a small bowl, whisk together the soy sauce and rice vinegar to create the dressing.
In a large serving bowl, combine the warm potatoes, rehydrated seaweed, and sliced red onion. Sprinkle with salt and gently toss to combine.
Pour the soy-vinegar dressing over the salad and toss gently until all ingredients are evenly coated.
Top with toasted sesame seeds and sliced scallion. Serve warm or at room temperature.
Comments
Seaweed is the blocker here: you'll need a special stop at an Asian market or the international aisle at Harris Teeter or Kroger, adding real friction to a weeknight. The thirty-minute claim ignores potato boiling time; add fifteen minutes minimum for the potatoes to cool enough to dress without becoming mush. Once you have the seaweed, the dish is cheap—under three dollars a serving—and reheats well, making it solid for leftovers. This suits someone already comfortable shopping Asian ingredients or willing to plan ahead; for a spontaneous dinner, the seaweed hunt tips it from everyday to occasional.
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