This unique potato salad comes in response to customer requests for using our freeze-dried natto and tamarind paste in recipes. We thought it would be a great idea to subdue the texture and mellow the flavor of the natto into some favorite dishes while turning up the pizazz at the same time with tamarind paste. For those who are hesitant about the texture and flavor of natto, but want the gut-health benefits, this salad would be a great start! Remember to prepare the natto ahead of time as instructed on the package. Although we did not peel the potatoes, feel free to do so once cooked and cooled enough to handle. The peel should slip off easily.
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Ingredients
Salad
- 1 pound (500g) yellow potatoes
- 2 Tbsp (18g) red onions diced
- 2 Tbsp (18g) celdry diced
- 1/4 cup (18g) scallions thinly sliced
- 4 tsp (10g) freeze-dried natto prepared as directed with 5-6 tsp. water to cover
- 2-3 large egg(s) boiled, peeled and halved
Dressing
- 1/4 cup (60g) mayonnaise or to taste
- 1/2-1 tsp (1.5g) prepared mustard Dijon, or any favorite
- 1/2-1 tsp (2.5g) tamarind paste or to taste
- 1/2 tsp (1.5g) curry powder or to taste
- 1/4 tsp (0.4) Bombay chaat masala or to taste
- Black bepper ground, to taste
- salt to taste
Optional Garnishes
- dried parsley
- kashmiri red chili powder
- Bombay chaat masala
Ingredients
Salad
Dressing
Optional Garnishes
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Instructions
Prepare Salad
- Boil potatoes in salted water until just tender but not mushy. Drain, cool and transfer to the refrigerator until cool enough to easily handle.
- Peel potatoes, if desired (we did not). Cut potatoes into bite-size pieces; transfer to a mixing bowl.
- Stir the prepared natto; add to potatoes along with red onions, celery and scallions. Store in the refrigerator while preparing the dressing.
Prepare Dressing
- Blend all dressing ingredients together in a bowl. Taste and adjust seasonings to personal preference.
- Remove potatoes from refrigerator; add the dressing, gently stirring to combine well. Taste, adding additional salt and more pepper, if needed.
Serving the Salad
- Garnish with Kashmiri red chili powder and/or dried parsley.
- Serve with boiled eggs sprinkled with additional Bombay chaat masala.
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