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    You are in: Home / Recipes / Japanese-American Potato Salad Recipe
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    Japanese-American Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Zeldaz's Note:

    From The Poetical Pursuit of Food, by Sonoko Kondo, 1986. "Japanese in flavor but still American enough to serve with steaks or Southern-fried chicken." Adding the chicken makes it a light meal, but I usually omit the meat and serve it as a side dish, so I listed it as vegetarian. It's lighter on the mayonnaise than most traditional potato salads.

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    Units: US | Metric



    1. 1
      Peel potatoes and carrot and cut into strips, about 1/2 inch by 2 1/2 inches by 1/4 inch.
    2. 2
      Remove ends of string beans and cut them into pieces 2 1/2 inches long.
    3. 3
      UIn a medium-size pot, boil water over high heat. Boil string beans 2 minutes, then add carrot and potato strips. Boil for 4 more minutes and remove from heat. Drain and chill.
    4. 4
      Slice chicken thinly into pieces the same size as the vegetables. Sprinkle with sake and cornstarch and toss to coat. Bring water to a boil in a medium-size pot. Drop the chicken into the hot water and cook for 2 minutes. Remove from water and season with salt and pepper. Chill.
    5. 5
      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). Add mayonnaise, vinegar, soy sauce, and sugar.
    6. 6
      To serve, toss the chilled chicken and vegetable with dressing. Serve in a medium-size bowl.

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    Nutritional Facts for Japanese-American Potato Salad

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.7
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 1.2 g
    Cholesterol 3.8 mg
    Sodium 289.4 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 4.2 g
    Sugars 3.9 g
    Protein 4.3 g

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