Adult-style smoked radish potato salad made with new spring potatoes

When shiny, round yellow potatoes start appearing in the produce section of supermarkets, I know spring has arrived. It's the season for new potatoes. Their juicy texture, full of moisture, and thin, tender skin give them a completely different appeal from stored potatoes

This time, we'll be featuring new potatoes in a popular dish at izakayas (Japanese pubs): "Iburigakko Potato Salad." The smoky aroma and crunchy texture make this a slightly more sophisticated potato salad that's sure to get you hooked

Because they are new potatoes, use them with the skin on

The biggest difference between regular potatoes and new potatoes lies in the timing of the harvest. New potatoes are dug up while the leaves and stems are still green, resulting in thin skins and a high moisture content. The skin is so thin that it can be peeled off easily with just a touch after boiling, and it doesn't interfere with the texture even when cooked with the skin on

When using them in potato salad, be sure to leave the skin on. Simply boiling them will bring out a subtle sweetness and a light, fluffy potato aroma, highlighting the quality of the ingredients

How to make smoked pickled radish potato salad

Iburigakko is a traditional smoked pickled radish from Akita Prefecture. It is made by smoking and drying radishes over the smoke of a hearth before pickling them, resulting in a smoky aroma and a crunchy texture. When this unique flavor is combined with potato salad, it creates an addictive taste that makes you want to take "just one more" with every bite

Ingredients (for 2-3 people)

How to make it

1. Boil the new potatoes. Wash the new potatoes thoroughly and put them in a pot with the skin on, then boil them in water. Once a bamboo skewer can easily pierce them, remove them and roughly mash them while they are still hot. The key is to leave some chunks rather than making them completely smooth.

2. Cutting the Iburigakko: Cut the Iburigakko into roughly 5-7mm cubes. Be careful not to cut it too finely, as this will cause it to lose its texture. Keep the size small enough to retain some presence.

3. Prepare the onions. Slice the onions thinly, soak them in water to remove the bitterness, and then drain them thoroughly.

4. Mix the mashed potatoes together. While the potatoes are still warm, add the onion, smoked pickled radish, and mayonnaise and mix well. Mixing while the potatoes are still warm helps the mayonnaise to blend in easily and ensures a uniform flavor. Season with salt and pepper to taste, and it's ready.

[Supervised by a Chef] Smoked Pickled Radish (Iburigakko) Slices 150g (Produced in Kyowa, Akita Prefecture, Additive-Free)

Smoked pickled daikon radish from Kyowa, Akita Prefecture. Made without additives under the supervision of a chef, it boasts a smoky aroma and a delightful crunchy texture. It's recommended with potato salad, and also pairs well with cream cheese

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Elevate it with that final touch

It's a simple recipe, but paying attention to the finishing touches will make it much more delicious

a pinch of rock salt , simply sprinkling another pinch of rock salt as a finishing touch will give the flavor a more defined character. Using rock salt with a built-in grinder is convenient as it allows you to adjust the coarseness.

[Himalayan Rock Salt Specialty Store] Edible Red Rock Salt for Mills, 800g

Himalayan natural rock salt, cut to mill size. Just a pinch sprinkled on top at the end of cooking will give your dishes a more defined flavor. It is a natural product that has not undergone any chemical refining

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Using freshly ground rock salt from a mill significantly enhances its aroma. Kyocera's ceramic mill allows you to adjust the coarseness and can be disassembled for thorough cleaning, ensuring hygienic use

Kyocera Ceramic Mill for Salt & Pepper CM-15N-BK

A mill with ceramic blades for grinding rock salt and pepper. It features adjustable coarseness and a clean design that allows for disassembly and water washing. The simple black design blends seamlessly into any kitchen

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butter into mashed potatoes. It adds richness and depth, making the simple combination of ingredients much more luxurious. Using a flavorful fermented butter like Echire butter will make a huge difference in the final result.

Echire butter 250g block, salted x 2 (French, fermented butter, AOP certified)

AOP-certified fermented butter made using traditional French methods. It features a creamy and rich flavor, enhancing the richness of potato salad. Air-shipped for guaranteed freshness

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Styling tips

Once you're comfortable with the basic recipe, try these variations

• Adding cream cheese: Mixing 20-30g of room-temperature cream cheese with the potatoes will create a rich and smooth texture. It pairs perfectly with the smoky flavor of smoked pickled radish.
• Topped with crispy bacon: Fried thinly sliced ​​bacon until crispy and sprinkled on top adds a fragrant and textural accent.
• Garnish with dill or shiso leaves: Sprinkling herbs on top when serving instantly brightens the appearance. Dill, in particular, pairs well with the smoky flavor of smoked pickled radish.

Enjoying the short season

New potatoes are only available in stores for a short period from early spring to early summer. In warmer regions such as Nagasaki and Kagoshima, the peak season is from March to May, and as summer approaches, the baton is passed to potatoes from Hokkaido

Iburigakko potato salad is a dish you can make anytime, but the spring version using new potatoes is something special. The fresh texture and simple sweetness unique to the thin skin, combined with the smoky iburigakko, creates a deliciousness that can only be found at this time of year

Please try making it at least once while it's in season