How To Make Potato Salad Marugame Udon Simple

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Craving that creamy, perfectly seasoned potato salad you always grab at Marugame Udon? You can ditch the takeout line and whip up this delicious side dish at home in no time! This recipe captures the essence of Marugame’s potato salad, bursting with tender potatoes, crisp vegetables, and a savory, slightly sweet dressing.


File:Marugame Seimen Bangbangji Udon, Sweet potato tempura and
File:Marugame Seimen Bangbangji Udon, Sweet potato tempura and

2 pounds Russet potatoes, peeled and cubed

  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 red onion, finely diced
  • 1 celery stalk, thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley

  • Instructions:

    1. Cook the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes well and return them to the pot.

    2. Whisk the Dressing: While the potatoes are cooking, whisk together the mayonnaise, yogurt, Dijon mustard, rice vinegar, sugar, salt, and pepper in a medium bowl until smooth and creamy.

    3. Assemble the Salad: Once the potatoes are cool enough to handle, add them to the dressing mixture. Gently fold in the red onion, celery, dill, and parsley. Be careful not to mash the potatoes.

    4. Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld. Serve chilled alongside your favorite Marugame Udon dishes or enjoy it on its own!

    Nutrition Facts (per serving)

    This recipe yields approximately 8 servings. Please note that this is an estimate, and the actual nutritional content may vary depending on the specific ingredients you use.

    Calories: 250

  • Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 350mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 4g

  • Conclusion:

    This homemade Marugame Udon potato salad is a delightful and refreshing addition to any meal. It’s perfect for picnics, potlucks, or simply as a satisfying side dish. With its simple ingredients and easy-to-follow instructions, you can enjoy this restaurant-quality potato salad anytime you crave it!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of potato?

    Yes, you can! While Russet potatoes are traditionally used in potato salad due to their fluffy texture, you can also substitute them with Yukon Gold or red potatoes. Yukon Gold potatoes will result in a slightly creamier texture, while red potatoes will offer a firmer bite.

    2. How long does this potato salad stay fresh?

    This potato salad will keep well in the refrigerator for up to 3 days in an airtight container.

    3. Can I make this potato salad ahead of time?

    Absolutely! In fact, chilling the potato salad for at least 30 minutes allows the flavors to develop further. You can make it even a day in advance for a stress-free side dish.

    4. What can I add to this potato salad for extra flavor?

    Feel free to customize this recipe to your liking! You can add chopped hard-boiled eggs, chopped pickles, a pinch of smoked paprika, or a dash of cayenne pepper for a touch of heat.

    5. Is this potato salad vegetarian?

    Yes, this recipe is vegetarian as written. Just double-check the ingredients you use, as some brands of mayonnaise may contain animal products.