Print

Fresh Wasabi Potato Salad Recipe with Pickled Ginger and Crunchy Nori – Easy and Perfect for Summer

fresh wasabi potato salad - featured image
Print Recipe

A refreshing and unique potato salad featuring creamy potatoes, mild fresh wasabi heat, sweet pickled ginger, and crunchy nori, perfect for summer gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 1 teaspoon grated fresh wasabi root (or wasabi paste if fresh is unavailable)
  • 2 tablespoons finely chopped pickled ginger
  • 1 sheet toasted nori, crumbled into bits
  • ½ cup (120 ml) Japanese mayonnaise (e.g., Kewpie)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 stalks green onions, thinly sliced
  • Salt and pepper to taste
  • ½ teaspoon sugar

Instructions

  1. Wash and cut 2 pounds of Yukon Gold or red potatoes into 1 to 1½ inch chunks. Place in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender but still hold their shape, about 12-15 minutes.
  3. Drain potatoes in a colander and rinse briefly under cold water to stop cooking. Let sit for 5-10 minutes to cool and dry slightly.
  4. While potatoes cook, grate 1 teaspoon fresh wasabi root or measure wasabi paste. Finely chop 2 tablespoons pickled ginger and thinly slice 2 green onions. Toast and crumble 1 sheet of nori into small flakes.
  5. In a mixing bowl, combine ½ cup Japanese mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, grated wasabi, ½ teaspoon sugar, and salt and pepper to taste. Whisk until smooth and well blended.
  6. Add cooled potatoes to the dressing bowl. Gently fold potatoes into the dressing without breaking them up too much.
  7. Add chopped pickled ginger, green onions, and crumbled nori. Mix gently to distribute evenly.
  8. Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, stir gently, taste, and adjust seasoning if needed. Serve chilled or at room temperature.

Notes

Avoid over-mixing to keep potatoes fluffy and intact. Chilling the salad helps flavors meld and softens wasabi heat. Fresh wasabi is preferred but wasabi paste or powder can be used with adjustment. Use Kewpie mayo for creaminess or vegan mayo for a vegan version. Add extra wasabi or chili for more heat.

Nutrition

Keywords: potato salad, wasabi, pickled ginger, nori, summer recipe, Japanese mayo, easy potato salad, gluten-free, vegan option

Find it online: https://blingbite.com/fresh-wasabi-potato-salad-recipe-with-pickled-ginger-and-crunchy-nori-easy-and-perfect-for-summer/