Serves 4
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.
