I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi. Daughter Miriam is still off onions, so I am leaving out the green onions—you are of course free to add them back.
Tag Archives: potato salad
A classic of modern Japanese cuisine is Japanese curry. I decided to deconstruct this dish into barbecued wings, but this left me with all of the other ingredients of the dish—potatoes and carrots, apples, etc. I decided that turning them into a potato salad would be a good side dish for my barbecue.
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.
I made meatloaf hamburgers for the Fourth of July and California fusion burgers call out for an international salad. Japanese potato salad has quickly become a favorite of our house. I have been trying to replicate the potato salad of our favorite Japanese restaurant Gombei. Last time I came close, but it was still slightly off.
Daughter Eilene has finally convinced me to try Japanese mayonnaise. Jan and I were wandering through a Farmer’s market and I saw a bin of differently colored marble potatoes—AKA new potatoes, these are simply potatoes that have been harvested while they are still only an inch in diameter. I thought they would make a good Japanese potato salad.
These salads are based on my mother’s potato salad, but the kids are coming over and this is a dilemma. They are on the Atkins diet, which means no potatoes. I decided that I would make two almost identical salads: One with potatoes for those of us eating starchy foods and a second with the potatoes replaced with cauliflower.
I making potato salad for the Fourth of July today, and I am making it based on, my mother, Claudia’s recipe. I have had to make some adjustments—I am not trying to feed seven hungry mouths and—while I remember there being celery in it—there was none listed on her 3×5 card recipe. Another twist is that Myr and Chris are on the Atkins diet, so I decided I would make a second salad—with cauliflower replacing the potatoes—just for them. Continue reading