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Japanese potato salad with roe

Updated: Sep 22, 2020

Yields: 4 | 8 depends on mold size

Active Time: 35 Min


4 Russet Potatoes

3 Cucumbers

1/3 cup chopped Dill

Hand full of Water cress

4 ounce Roe

1/2 cup Mayonaise

1/4 cup Dijon Mustard

3 Tbl spoons Rice wine vinegar

Pinch Salt/Pepper

Olive oil


  1. Peel potato and chop

  2. Place in pot of cold water and bring to boil about 9 Min till softened, but not mash like, add in salt/olive oil

  3. While boiling finely slice cucumbers with mandolin or knife, place in a bowl with sea salt and rice wine vinegar

  4. Strain potatoes and place in bowl allow to cool

  5. Add in mayonnaise, dijon mustard, olive oil, and chopped dill

  6. Season with salt and pepper per your taste

  7. Place water cress in center of plate and circular mold on top

  8. Fill mold with potato salad, remove ring, add 3 cucumber slices in a circular form around the sides of potato salad

  9. Place roe on top of salad, and finish garnishing as desired with more dill, oil, and watercress

Bon Appétit Mes Amis!

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