Yōshoku-Style Potato Salad

Yields: 5 servings

Recipe, Photo, and Food Styling by Dana Plucinski

Have you ever had a Yōshoku-style Potato Salad (see our Japanese Egg Salad Recipe, too!). This style of food refers to the Japanese take on Western classics . . . and here we are re-interpreting it in reverse. This will definitely be your new FAVE potato salad recipe. Ditch the hard-boiled eggs and sub with Hodo All-Day Egg Scramble. You’ll win folks over at your next pot-luck, picnic, or covered-dish hangout this summer!

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Ingredients

• 1 (8oz) Hodo All Day Egg Scramble LOCATE PRODUCT

• 4 pounds of red potatoes, quartered

• 1 1/2 cups mayo

• 2 tbsp rice vinegar

• 1 tbsp mustard

• 1/2 tsp salt

• 3 celery stalks, chopped

• 1/4 cup scallions, chopped

• 1/2 cup pickles, chopped

• 1 tbsp dill, chopped, with some set aside for garnish

• 1 tbsp parsley, chopped

• 1 tbsp celery seeds, plus some set aside for garnish

Instructions

1. Add quartered potatoes to a large sauce pan and cover with cold water. Bring to a boil and cook for about 12 minutes, until fork tender. Drain and set aside.

2. While potatoes are cooking, make the dressing. Add mayo, rice vinegar, mustard, and salt to a bowl and whisk until smooth. Add the remaining ingredients and mix until combined.

3. Pour the dressing over the cooked potatoes and gently mix until combined. Top with additional dill, celery seeds, and Hodo All Day Scramble. Serve with your favorite veggies and chips.

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Yōshoku-Style Potato Salad

Yield: 5

Author: The Hodo Kitchen

A Japanese take on a Western classic, this potato salad will win folks over at your next pot-luck, picnic, or covered-dish hangout this summer!

Ingredients

• 1 (8oz) Hodo All Day Egg Scramble LOCATE PRODUCT
• 4 pounds of red potatoes, quartered
• 1 1/2 cups mayo
• 2 tbsp rice vinegar
• 1 tbsp mustard
• 1/2 tsp salt
• 3 celery stalks, chopped
• 1/4 cup scallions, chopped
• 1/2 cup pickles, chopped
• 1 tbsp dill, chopped, with some set aside for garnish
• 1 tbsp parsley, chopped
• 1 tbsp celery seeds, plus some set aside for garnish

Instructions

1. Add quartered potatoes to a large sauce pan and cover with cold water. Bring to a boil and cook for about 12 minutes, until fork tender. Drain and set aside.
2. While potatoes are cooking, make the dressing. Add mayo, rice vinegar, mustard, and salt to a bowl and whisk until smooth. Add the remaining ingredients and mix until combined.
3. Pour the dressing over the cooked potatoes and gently mix until combined. Top with additional dill, celery seeds, and Hodo All Day Scramble. Serve with your favorite veggies and chips.

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