Japanese Potato Salad

Time 1 hour 15 minutes
Yields Serves 12
Japanese Potato Salad

Steam potatoes and squash until vegetables are tender, about 45 minutes. When cool enough to handle, scoop squash from shell and mash enough to measure 1/4 cup. Transfer to bowl large enough to make dressing. Let cool. Cut steamed potato wedges into quarters.


Cook carrots in boiling water just until tender, about 5 minutes. Drain, place in bowl of ice water until cold, then drain again.


Toss together potatoes, carrots, cucumber and green onion.


Spoon mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper to taste into bowl with squash puree and stir until all ingredients are blended. Stir dressing into potatoes to coat. Cover and chill at least 30 minutes before serving.

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