Japanese · Lunch
Japanese Potato Salad
Chilled Japanese potato salad built on boiled potato mashed with cucumber, carrot, and onion, bound in a light mayonnaise-yogurt dressing instead of the usual heavy mayonnaise, and finished with lean pan-seared pork loin for protein. Rice vinegar and Dijon mustard brighten the mash.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
398Calories
32.5gProtein
16.3gFat
31.8gCarbs
9.8gSugar
4.1gFiber
420mgSodium
79mgChol
4.1gSat Fat
1203mgPotassium
87mgCalcium
2.4mgIron
0.8mcgVitamin B12
28mgVitamin C
Goes well with
Japanese pale lager or light pilsner
local
Yuzu tea (yuzu juice with hot water)
international
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Peel and dice potato and carrot into 1/2-inch pieces. Thinly slice cucumber and onion. Toss cucumber with salt and set aside 10 minutes.
2
Boil
Place potato and carrot in a small pot, cover with cold water, and boil over medium-high heat 12–15 minutes until tender.
3
Mix
Drain vegetables and return to pot; mash lightly with fork. Whisk mayonnaise, yogurt, rice vinegar, mustard, and sugar. Add cucumber, carrot, onion, and dressing; fold gently until combined. Chill 15 minutes.
4
Sear
Season pork with salt and pepper. Heat vegetable oil in a skillet over medium-high heat and sear pork 3–4 minutes per side until browned and cooked through. Rest 5 minutes, then slice.
5
Plate
Mound potato salad on a plate, arrange pork slices on top, and scatter sesame seeds over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz408g pork loin chop, trimmed of visible fat
- 14 oz400g potato
- 11 cucumber
- 11 carrot
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp mayonnaise
- 2 tbsp30g plain yogurt
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp Dijon mustard
- 1 tsp1 tsp sugar
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp toasted sesame seeds
