Japanese-American Potato Salad Recipe

Name: Japanese-American Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potato, any type (I use waxy varieties); 1 small carrot; 2 ounces string beans; 1 boneless chicken breast (optional); 1 tablespoon sake; 1 tablespoon cornstarch; salt, pepper; 2 tablespoons roasted sesame seeds; 4 tablespoons mayonnaise; 2 teaspoons rice vinegar 2 teaspoons soy sauce; 1 teaspoon sugar

Servings: persons

1 lb potato, any type (I use waxy varieties)
1 small carrot
2 ounces string beans
1 boneless chicken breast (optional)
1 tablespoon sake
1 tablespoon cornstarch
salt, pepper
2 tablespoons roasted sesame seeds
4 tablespoons mayonnaise
2 teaspoons rice vinegar 2 teaspoons soy sauce
1 teaspoon sugar

1
Peel potatoes and carrot and cut into strips, about 1/2 inch by 2 1/2 inches by 1/4 inch.
2
Remove ends of string beans and cut them into pieces 2 1/2 inches long.
3
UIn a medium-size pot, boil water over high heat.
4
Boil string beans 2 minutes, then add carrot and potato strips.
5
Boil for 4 more minutes and remove from heat.
6
Drain and chill.
7
Slice chicken thinly into pieces the same size as the vegetables.
8
Sprinkle with sake and cornstarch and toss to coat.
9
Bring water to a boil in a medium-size pot.
10
Drop the chicken into the hot water and cook for 2 minutes.
11
Remove from water and season with salt and pepper.
12
Chill.
13
To make dressing, pound roasted sesame seeds with a Japanese mortar and pestle for 3 minutes to make a paste (or use the store-bought variety).
14
Add mayonnaise, vinegar, soy sauce, and sugar.
15
To serve, toss the chilled chicken and vegetable with dressing.
16
Serve in a medium-size bowl.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb potato, any type (I use waxy varieties), 1 small carrot, 2 ounces string beans, 1 boneless chicken breast (optional), and more.

Yes, Japanese-American Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese-American Potato Salad

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