Creamy Potato Salad with Takuan, Cream Cheese, and Salted Kelp
This creamy Japanese style potato salad combines the rich flavor of cream cheese, the umami of salted kelp, and the crisp bite of takuan. Lightened with milk and just a touch of mayonnaise, it is smooth, savory, and perfect as a snack or side dish.
If you love creamy potato salad but want something a little lighter and more interesting, this recipe is worth trying. Instead of the usual heavy mayonnaise base, milk and cream cheese create a silky texture that feels rich without being overwhelming.
The salty depth of kombu, paired with the sweet crunch of takuan, gives every bite a balance of flavor and texture. It works beautifully as a casual appetizer, a side dish for dinner, or an easy snack with beer or sake.
What you'll need
- 2 potatoes
- 30 g takuan pickles
- 30 g cream cheese
- 2 tablespoons salted kelp
- 120 ml milk
- 1 tablespoon mayonnaise
- Salt and black pepper to taste
- Chopped green onions as needed
How to make it
Peel the potatoes and cut them into quarters. Place them in a heatproof bowl, cover loosely with plastic wrap, and microwave at 600 watts for 6 minutes. Mash them while still hot.
Finely chop the takuan while the potatoes cook. Add salt, black pepper, and milk to the mashed potatoes, mixing until smooth. Stir in the mayonnaise and chopped takuan.
Let the mixture cool slightly, then tear in the cream cheese and add the salted kelp. Mix everything together, chill well in the refrigerator, then serve topped with chopped green onions.
Tips
- Use warm potatoes when mashing for the smoothest texture.
- Add the cream cheese after the potatoes cool slightly so it keeps some shape.
- For extra crunch, increase the amount of takuan to your liking.