Potato salad is a dish that instantly brings comfort to the table, and this Indo-Japanese version adds a unique twist! I’ve always loved experimenting with global flavors, and combining the creamy texture of mashed potatoes with Japanese-inspired ingredients was a delightful discovery. This recipe is now my favourite.

Potatoes are not just filling but also a great source of vitamins and minerals. This salad is a wholesome combination of flavors and nutrients, featuring crunchy vegetables and a hint of tangy lemon. It’s a dish that’s as healthy as it is delicious.

Let’s Talk About Ingredients

• Potatoes: The heart of the dish, providing creaminess and substance. Substitute with sweet potatoes for a different flavor.
• Mushrooms: Adds an umami flavor. You can swap them with tofu or skip them entirely for a lighter version.
• Carrot: Adds crunch and color. Grated carrots work if you prefer a smoother texture.
• Mayonnaise: Brings the creamy element. Replace with vegan mayo for a plant-based option.
• Cucumber and Onion: Add freshness and crunch. Feel free to add your favorite salad veggies.

Detailed Recipe

Video Recipe

Instructions & Step pics

• In a medium-sized pot, pour 2 cups of water and bring it to a boil. Add 2 large potatoes (peeled and cubed), ½ tsp cumin seeds, ½ inch chopped ginger, and ¾ tsp salt. Stir well and cover the pot with a lid.

• Cook the potatoes on medium heat until they become soft and fork-tender. This should take about 12-15 minutes. Check for doneness by piercing a piece with a fork. If it breaks apart easily, it’s ready.

• Once cooked, drain the water completely. Remove the ginger pieces from the potatoes and set them aside to cool slightly.

• In a separate frying pan, heat 3 tsp of oil over medium heat. Swirl the pan to ensure the oil coats the surface evenly.
• Add 100 g of thinly sliced mushrooms to the pan and sprinkle ⅛ tsp salt. Saute the mushrooms, stirring occasionally, until they shrink and release their moisture, about 5-7 minutes.
• Sprinkle ⅛ tsp pepper powder over the mushrooms, stir to combine, and cook for an additional 2 minutes. Remove the pan from heat and set the mushrooms aside.

• In a large mixing bowl, place the drained potatoes. Using a fork or potato masher, mash the potatoes thoroughly until smooth and lump-free.

• Add 1 super finely chopped carrot, the sautéed mushrooms, 1 thinly sliced onion, 1 thinly sliced cucumber, and 1 tbsp mayonnaise to the mashed potatoes. Mix the ingredients well using a spatula or spoon.
• Taste the mixture and adjust seasoning with additional salt and pepper if required. For extra flavour, add a squeeze of fresh lemon juice.

• Transfer the potato salad to a serving bowl. Garnish with freshly chopped spring onions and an optional drizzle of lemon juice.
• Serve immediately or refrigerate for 30 minutes before serving for a chilled salad.

Expert Tips

• Ensure mushrooms are well-cooked to avoid excess moisture in the salad.
• Add the mayonnaise just before serving to maintain freshness.
• For a spicy kick, sprinkle a pinch of chilli flakes.
• Serve chilled for the best taste.

FAQs

1. Can I make this salad vegan? Yes, use vegan mayonnaise for a plant-based version.
2. Can I prepare it in advance? Absolutely! Prepare and refrigerate, but add the mayonnaise and garnish just before serving.
3. What can I pair this salad with? It pairs well with grilled dishes or as a standalone light meal.
4. How long can it be stored? Store in an airtight container in the fridge for up to 2 days.

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