In Japan, potato salad isn’t so much a recipe as it is a concept. It’s flexible, and often made with other starchy vegetables like sweet potatoes or kabocha. Every cook has their version, which is why deli counters are lined with colorful riffs on the same comforting idea: a side that’s both a veggie and a starch, creamy and satisfying.
When autumn rolls around, I reach for satsuma imo, or Japanese sweet potatoes. They have a mellow sweetness and silky texture that make them a perfect base. Instead of mayo, I like to use Greek-style yogurt. It’s still creamy, but the tang cuts through the sweetness and adds a bit of cheese-like depth. That balance makes each bite rich and creamy without feeling heavy.
To round it out, I mix in crumbled walnuts for crunch and bits of dry-cured ham for a savory pop. The salty ham wakes everything up, and the nuts add just enough texture to keep things interesting. Like most good potato salads, this one’s even better after it rests. That makes it perfect for bento lunches, meal prep, or an easy make-ahead Thanksgiving side.
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Units
Ingredients
- 500 grams Japanese sweet potato
- ½ cup Greek yogurt
- ½ teaspoon salt
- 25 grams walnuts crumbled
- 20 grams dry-cured ham chopped
Instructions
- Trim any root hairs from 500 grams Japanese sweet potato and wash well. Cut into cubes about ¾ inch (2 centimeters) wide. Add them to a pot and fill with water until the sweet potatoes are covered.
- Bring the water to a rolling boil, then reduce the heat to maintain a gentle simmer. Cook the sweet potatoes for 12–14 minutes, or until tender enough for a toothpick to slide through easily.
- While the sweet potatoes cook, make the dressing by mixing together ½ cup Greek yogurt and ½ teaspoon salt.
- When the sweet potatoes are done, drain them well and add them to the dressing while still hot. Stir to coat; it’s fine if some of the potatoes get lightly mashed.
- Add 25 grams walnuts and 20 grams dry-cured ham, then mix until evenly combined.
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