This isn’t your usual backyard BBQ potato salad. It’s bold, bright, and totally addictive. Think creamy potatoes with a spicy-salty-sweet kick from togarashi and tangy pickled ginger. It’s a little bit Japanese-inspired, and a whole lot of flavor.
💛 Why I Love This Recipe
This salad came together during a fridge clean-out when I had leftover pickled ginger from sushi night and a bottle of togarashi I forgot I had. The combo turned out so good, I’ve been making it on repeat ever since.
Why it’s one of my go-to’s:
- 🔥 Togarashi adds a little heat and citrusy depth
- 🥔 Creamy potatoes make it comforting and satisfying
- 🌸 Pickled ginger gives it a fun, zippy twist
- 🧂 Easy to make ahead and it actually tastes better chilled
- 🥄 It’s not your basic potato salad, and people notice
⏱️ Time & Servings
- Servings: 4
- Total Time: 30 minutes
📊 Macros (Per Serving)
- Calories: 290
- Protein: 4g
- Fat: 16g
- Carbs: 33g
- Fiber: 3g
- Sugar: 3g
🔬 Why This Recipe Works (Quick Science)
- Potatoes hold onto flavor when dressed warm, absorbing the sauce better
- Pickled ginger adds acidity, balancing out the richness of the mayo
- Togarashi spice mix brings umami, heat, and complexity all at once
- Starch in the potatoes helps everything bind together without needing extra emulsifiers
🧂 What You’ll Need
- 1½ lbs baby potatoes, halved
- ⅓ cup mayonnaise
- 1½ tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1½ tbsp pickled ginger, sliced thin
- 2 tsp shichimi togarashi
- 1 green onion, thinly sliced
- Salt, to taste
🍳 How to Make It
1. Boil the Potatoes
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and let them cool slightly.
2. Make the Dressing
In a mixing bowl, stir together the mayo, rice vinegar, soy sauce, sesame oil, sugar, and 1 tsp togarashi until smooth.
3. Slice the Pickled Ginger
Use kitchen shears or a sharp knife to slice the pickled ginger into thin ribbons.
4. Toss the Potatoes in Dressing
While still warm, add the potatoes to the bowl with dressing and gently toss until coated.
5. Add Ginger and Toppings
Top with sliced pickled ginger, remaining 1 tsp togarashi, and green onions. Chill or serve immediately.
🧠 Meal Plan Ideas
- Great for weekday lunch with grilled tofu or chicken
- Perfect side for sushi night or teriyaki bowls
- Serve at BBQs or picnics with Asian-inspired mains
- Add edamame or chopped snap peas for crunch
⚠️ Common Mistakes
- Overcooking potatoes: You want them soft, not falling apart
- Not slicing ginger thin enough: You want that pop of flavor, not a big bite
- Using too much togarashi at once: It’s spicy—build slowly
- Dressing cold potatoes: Warm ones soak it up better
🍽️ What to Serve With
- Teriyaki salmon
- Crispy tofu
- BBQ chicken skewers
- Veggie sushi rolls
- Cold soba noodles
❓ FAQ
Can I make this ahead?
Yep! Just keep it chilled and add ginger + green onion right before serving.
What if I don’t have togarashi?
You can sub crushed red pepper + sesame seeds + citrus zest.
Can I make it vegan?
Totally—just use vegan mayo and skip the soy sauce for tamari.
How spicy is it?
It has a medium kick. Want more? Just add extra togarashi.
How long will leftovers last?
Store in the fridge in an airtight container for up to 3 days.
🥄 Final Thoughts
This Togarashi Potato Salad with Pickled Ginger brings bold flavor with barely any effort. It’s fresh, creamy, spicy, and something a little different that always gets people asking for the recipe. Give it a try—you’ll see what I mean.
Let me know if you make it!