Japanese Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Boiling potatoes, Yukon Gold prefered
1/4 lb	113g / 4oz	Kabocha squash (small)
2 lbs	908g / 32oz	Carrots - thinly sliced (large)
1/2		Japanese cucumber
1/4 cup	15g / 0.5oz	Minced green onion
1/2 cup	118ml	Low-fat mayonnaise
1/2 cup	118ml	Low-fat sour cream
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	White wine vinegar
2 teaspoons	10ml	Prepared mustard
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

Cut potatoes into quarters lengthwise. Steam potatoes and squash until vegetables are tender, about 45 minutes. When cool enough to handle, scoop squash from shell and mash enough to measure 1/4 cup. Transfer to bowl large enough to make dressing. Let cool. Cut steamed potato wedges into quarters.

Cook carrots in boiling water just until tender, about 5 minutes. Drain, place in bowl of ice water until cold, then drain again. Cut Japanese cucumber in half lengthwise and thinly slice. Toss together potatoes, carrots, cucumber and green onion.

Spoon mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper to taste into bowl with squash puree and stir until all ingredients are blended. Stir dressing into potatoes to coat. Cover and chill at least 30 minutes before serving.

This recipe yields 12 servings.

Each (1/2-cup) serving: 115 calories; 163 mg sodium; 10 mg cholesterol; 2 grams fat; 21 grams carbohydrates; 3 grams protein; 0.73 gram fiber.

Source:
The Los Angeles Times, 05-17-2000

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