Potato Salad with Daikon

I don’t think that before this week, I’d ever packed vegetables in a suitcase. But for my journey to Ohio via Megabus, I packed up some kale, radishes, tomatillos and a daikon radish so my CSA veggies wouldn’t go to waste. (In fact, I also brought a sweet potato from a friend’s share.)

At my mom’s house, I looked up daikon recipes. Not wanting to make a trip to the grocery store for more ingredients, we skipped over some slaw recipes in favor of an Epicurious find called Japanese-Style Potato Salad.  —Josie Rubio

{Recipe after the jump}

I was a little dubious about the name, but we we had almost all the ingredients. Well, except for cucumber, red and yellow peppers, escarole, white pepper and red onion. So here’s our take on it: Cleveland-Style Potato Salad. (For the regular recipe, click on the hyperlink.)

The recipe was fairly easy and didn’t dirty too many dishes. In fact, we washed the dishes while waiting for our burgers to cook, confusing my mom’s poor beagle, who thought he missed dinner and worried that we’d forgotten to feed him. He gave us baleful glances, but was relieved when we ate—as was a human dining companion, who was wary of our lack of called-for ingredients. I really liked this potato salad, though we had a little dressing left over.

Potato Salad with Daikon and Escarole
Preparation time: About 30 minutes
Serves 10

  • 1 cup mayonnaise
  • ½ cup white wine vinegar
  • ¼ cup fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon dry mustard
  • ¼ teaspoon ground white pepper
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped white onion


  • 2¾ pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
  • 1 daikon, peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
  • 1 large carrot, peeled, cut into 1/8-inch-thick rounds
  • 1 cup very thinly sliced white onion
  • ¾ cup thinly sliced peeled cucumber
  • 1 cup green pepper (the original recipe calls for ½ cup diced red bell pepper and ½ cup diced yellow pepper)
  • 8 large escarole leaves, torn into 1-inch pieces (optional)

1. To make the dressing, whisk together the first six ingredients: mayonnaise, white wine vinegar, lemon juice, honey, dry mustard and white pepper together in a medium bowl. Then mix in celery and onion.

2. For the salad, steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl then mash coarsely.

3. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl.

4. Mix 1½ cups dressing into mashed potatoes and cool.

5. Gently mix daikon, carrot, and remaining vegetables into potatoes. Season to taste with salt and pepper.


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