This Japanese potato salad is tossed with a rich, creamy sauce and mixed with crunchy tobiko (flying fish roe). It’s light but full of fun textures and flavors. Make this salad for parties, meal prep, or as a fun side dish to eat!
Japanese potato salad is a classic side dish that goes with everything! The following version is chunky, flavorful, full of umami and also has a nice crunch thanks to the tobiko and sliced onion.
The potatoes are cooked to perfection and tossed in the creamy sauce. This sauce is made mainly with mayonnaise, yogurt and a touch of miso which enhances the umami flavor.
It’s incredibly easy to make but packed with unique flavors. Try it once and you’ll do it again (and again)!
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What is tobiko?
Tobiko are flying fish roe, often used in Japanese cuisine. They have a distinct crunchy texture with a salty, smoky and slightly sweet flavor that stands out in the mouth.
The eggs are very small, ranging from 0.5 to 0.8 mm. Compared to larger eggs such as salmon ikura, they are much less fishy and are perceived well even by sushi beginners.
Tobiko is naturally gluten-free, unless it is made with regular soy sauce which may contain gluten. Be sure to check the ingredients label before purchasing. They can be found in Asian grocery stores or online.
Ingredients for this recipe
- Red onion
- Russet potatoes
- miso paste – Make sure you choose a gluten-free type.
- Avocado oil mayonnaise – or regular mayonnaise
- Unsweetened dairy-free yogurt: I use almond milk yogurt
- Tobiko
Seasonings:
- Chopped shallots
- Ground pepper
How to make Japanese potato salad with tobiko
1. Soak the onions. Place the sliced red onions in a bowl and cover with water. Leave to rest for at least 5 minutes to remove excess spiciness. Drain well.
2. Prepare the potatoes. Peel the potatoes and cut them into one-inch cubes. Place them in a large pot and cover them with water. Cook the potato cubes for 10-12 minutes or until soft but not mushy. Drain well using a strainer.
3. Spear. Combine the miso, mayonnaise and yogurt in a large bowl. Add the cooked potatoes and onions. Mix well.
4.Add tobiko. Add 2 tablespoons of tobiko and mix gently.
5. Serve. Arrange on a bowl or plate, garnish with remaining tobiko, chopped shallots and ground pepper.
*See recipe card below for detailed instructions.
Frequent questions
Adding potatoes to boiled water causes them to cook unevenly with a softer exterior and an undercooked interior. Cooking at a gradually increasing temperature allows them to be even sweeter and softer.
While any type of miso works, I like to use yellow miso because it has a good balance of original umami flavor and saltiness. White miso adds a sweeter taste, while red miso adds a bolder umami flavor with higher saltiness.
This potato salad can be tightly covered and stored in the refrigerator for up to two days. I don’t recommend freezing this dish because the potato changes texture and becomes soggy.
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Recipe
This Japanese potato salad is tossed with creamy rice dressing and mixed with crunchy tobiko (flying fish roe). It’s light but full of fun textures and flavors! Make this salad for parties, meal prep, or as a fun side dish to eat.
ingredients
- ½ Red onion sliced very thin
- 1½ pound Russet potatoes 2 medium sized
- 1½ table spoon miso
- 3 spoons avocado oil mayonnaise or regular mayonnaise
- 3 spoons unsweetened dairy-free yogurt I use almond milk yogurt
- 3 spoons tobiko will be used in two batches
Condiments
- Chopped shallots
- Ground pepper
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Instructions
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Place the sliced red onions in a bowl and cover with water. Leave to rest for at least 5 minutes to remove excess spiciness. Drain well.
-
Peel the potatoes and cut them into one-inch cubes. Place them in a large pot and cover them 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 the cooked potatoes and onions. Mix well.
-
Add 2 tablespoons of tobiko and mix gently.
-
Arrange on a bowl or plate, garnish with remaining tobiko, chopped shallots and ground pepper.
Notes
This potato salad can be tightly covered and stored in the refrigerator for up to two days. I don’t recommend freezing this dish because the potato changes texture and becomes soggy.
Nutrition
Serving: 1servingCalories: 246kcalCarbohydrates: 35GProtein: 7GFat: 9GSaturated fats: 2GPolyunsaturated fats: 5GMonounsaturated fat: 2GTrans fats: 0.02GCholesterol: 44mgSodium: 325mgPotassium: 768mgFiber: 3GSugar: 3GVitamin A: 46UIC vitamin: 14mgSoccer: 47mgIron: 2mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
