How to Make Ikura Potato Salad: A Creamy and Tangy Recipe
Ikura Potato Salad Recipe
Are you looking for a delicious and easy-to-make salad recipe that's perfect for any occasion? Look no further than Ikura Potato Salad! This creamy and tangy dish is a crowd-pleaser and is sure to be a hit at your next potluck or barbecue.
- 2 large potatoes, peeled and cubed
- 1/2 cup Ikura (salmon roe)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives
Begin by boiling the cubed potatoes in salted water for about 10 minutes, or until they are fork-tender. Drain and set aside.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth.
Add the boiled potatoes and Ikura to the mixing bowl and gently fold everything together until the potatoes are evenly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the salad is chilled and the flavors have melded together.
Before serving, sprinkle the chopped chives over the top of the salad for an added pop of flavor and color.
Q: Can I use a different type of fish roe in this recipe?
A: Yes, you can use any type of fish roe that you prefer. However, the flavor and texture may be slightly different from Ikura.
Q: How long can I store this salad in the fridge?
A: You can store the salad in an airtight container in the fridge for up to 2 days. However, keep in mind that the texture may change slightly over time.
Ikura Potato Salad is a delicious and easy-to-make dish that's perfect for any occasion. With its creamy and tangy flavor, it's sure to be a hit with your friends and family. So why not give it a try today? We hope you enjoy this recipe as much as we do!