Yikes, it’s back-to-school season already! Where has the summer gone? After 20+ years of school, I suppose I should be glad that I don’t need to worry about classes anymore. Yet I still miss the excitement of buying new school supplies. Brand new notebooks, highlighters, sticky notes—I bought them all! Does anyone else share the same obsession with school supplies?
Speaking of back-to-school, this potato salad is a perfect make-ahead lunch dish. When I was in law school, I always dedicated Sunday afternoons to cooking for the week. We’re talking a major 2 to 3-hour cooking session where I cooked large portions of 5 dishes. That way, I could just pick a little bit of each dish for lunch throughout the week. Sure, those weekly cooking sessions were a lot of work, but they were a welcome respite from my computer, textbooks, and many, many highlighters. This potato dish would have been the perfect dish for meal prep Sundays.
As far as potato salads go, this one has a confused identity. It has a bit of Japanese seasoning, some Thai basil, soy sauce, and sesame oil—pretty much flavors you find in different types of Asian cuisine. As for inspiration, I loved the idea of a no-mayo potato salad from The Floating Kitchen, so I decided to create my own version with a different set of spices and seasonings. Tri-colored potatoes? They’re just there for fun.
Vegan Asian Potato Salad
Ingredients
- 2 lbs (~900g) potatoes (I used a mix of red, yukon, and purple potatoes)
- 2 TBS olive oil
- 1 1/2 tsp sesame oil
- 4 tsp low-sodium soy sauce
- 1 sprig green onion, sliced
- 8 to 10 Thai basil leaves, thinly sliced (Italian basil works also)
- 1 TBS Japanese rice seasoning, furikake
- 1/4 tsp Japanese seven spice, shichimi togarashi (optional)
Instructions
- Chop the potatoes into large chunks. Pour the pieces into a small pot. Fill the pot with water, until the water is about an inch above the potatoes.
- Cook them over medium-high heat. Once the water boils, let the potatoes cook for a few more minutes. Use a fork to pierce the potatoes. The potatoes are done if you can pierce them easily but not crumbly! Crumbly potatoes = overcooked potatoes, best for making mashed potatoes. The cooking took me about 10 to 15 minutes.
- Drain the potatoes in a colander. Let the potatoes cool for about 5 to 10 minutes. Place the potatoes in a large bowl. Add the remaining ingredients to the potatoes and mix until well incorporated.
- Serve as a side to you meals! Refrigerate leftovers in an airtight container.
Joanne says
I cannot believe it is back-to-school already ether! Craziness. Love this mayo-free, lighter version of potato salad! I could totally use this for some lunch munching.
Lisa says
I snuck in a few of these in the morning, too!
Liz @ Floating Kitchen says
Yes, I want to buy ALL THE SCHOOL SUPPLIES! Glittery pens and folders and all kinds of organizing stuff! I’m such a nerd! This potato salad looks great. I never make a “traditional” potato salad anymore with mayonnaise. Can’t stand the stuff. Looking forward to trying your recipe!
Lisa says
I used to own SO MANY glittery pens, particularly the Gelly Rolls! Might have to bring some glittery pens with me to the conference!
Emily @ Zen & Spice says
What does Japanese seven spice taste like? I’ve never heard of it before!
Lisa says
It’s a blend of red chile pepper, sesame seeds, dried seaweed, garlic, citrus peel, and 2 other ingredients (there are so many different blends of this). It’s similar to Cajun seasoning, but with Asian spices mixed into it. It’s so good!
Dietitian Debbie says
Yum! I have always avoided potato salad at potlucks and parties because I hate mayonnaise. Ugh. I love this oil based version! Japanese seven spice is a new one to me – we’ll have to try it out!
Lisa says
I’m totally loving oil-based potato salads. So much tastier, and I didn’t add too much oil either! Let me know what you think of the Japanese seven spice!
Farrah says
This looks super good! 😀 I’ve never tried Japanese seven spice, but I think I have almost everything else this calls for! Other than the purple potatoes, which I very much love and miss. They don’t have any around here. :[
Lisa says
I’m so sad that there’s no purple potatoes where you live! I suppose they taste just like a regular potato, but I love the color! Let me know what you think of the potato salad!
Angie (@angiesrecipess) says
Such a colourful and delicious salad, Lisa. I love it’s mayo free!
Lisa says
Thanks, Angie!
Thalia @ butter and brioche says
I totally am loving this ‘no mayo’ potato salad. I usually find potato salads drenched in mayo usually lose flavour and are gluggy.. so this recipe is perfect for me. Thanks for the great recipe and reminding me how amazing potato salad’s are!
Lisa says
Thank you, Thalia! Hope you enjoy it!
WindingSpiralCase says
This looks really lovely! Great idea to use the three different potato colours. One question — were the purple ones sweet potatoes/yams rather than regular potatoes? I’ve never seen purple potatoes before!
Lisa says
Thanks! The purple potatoes actually taste like regular potatoes! It’s just their color that is different.
[email protected] says
I know the feeling about missing school and getting new office supplies for class! My mum always make me Japanese potato salad for school and I remember eating them all the time! Now I’m into yummy varieties of potato salads! Yum, love the purple potatoes you used in your salad and the seasonings you put in!
Lisa says
Thanks, Rika! Yum, I bet that Japanese potato salad tasted awesome!
Julia says
I just got back from the store and am going to make this soon! I couldn’t find the Japanese spices though…are you usually able to find them at the regular store or would I have to go to an asian grocery store?
<3
Julia
Lisa says
Hey Julia!! I think I’ve seen the Japanese rice seasoning at Whole Foods in the Asian food section. It comes in a small glass jar, and it contains chopped up bits of seaweed with sesame seeds. I know they sold it at Capitol Market (the tiny grocery store by my old apartment). The seasoning is only sesame seeds, salt, sugar, and seaweed.
The Japanese 7-spice might be more difficult to find, so just add a pinch of cayenne or whatever spice you have around the house. Let me know how it goes!