Japanese Potato Salad
Japanese Potato Salad is a creamy and slightly tangy side dish featuring mashed potatoes blended with crunchy vegetables and Japanese mayo, perfect for a refreshing addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 4 medium potatoes, peeled and chopped
- 1/2 cucumber, thinly sliced
- 1 small carrot, diced
- 1/4 small onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup Japanese mayonnaise (Kewpie)
- 1 tsp rice vinegar
- 1 tsp sugar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the chopped potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
- Drain the potatoes and mash them while still warm, leaving some small lumps for texture.
- Meanwhile, sprinkle sliced cucumber with a pinch of salt and let sit for 10 minutes. Then rinse and drain excess water.
- In a large bowl, combine mashed potatoes, cucumber, carrot, onion, and chopped eggs.
- In a small bowl, mix Japanese mayonnaise, rice vinegar, and sugar until smooth.
- Add the mayonnaise dressing to the potato mixture and gently fold to combine.
- Season with salt and freshly ground black pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
For extra creaminess, you can add a small amount of plain yogurt or substitute half the potatoes with boiled sweet potato.
Find it online: https://seasonedrecipe.com/japanese-potato-salad/