Japanese Potato Salad
Japanese Potato Salad is a creamy and slightly tangy side dish featuring mashed potatoes mixed with crunchy vegetables and a hint of sweetness, perfect for complementing any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Boiled
- Cuisine: Japanese
Ingredients
Scale
- 4 medium potatoes, peeled and cubed
- 1/2 cup cucumber, thinly sliced
- 1/4 cup carrot, finely chopped
- 1/4 cup onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/3 cup Japanese mayonnaise (e.g., Kewpie)
- 1 tsp rice vinegar
- 1 tsp sugar
- Salt and pepper, to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash while warm, leaving some small chunks for texture.
- Blanch the carrot pieces for 1-2 minutes, then drain and cool.
- Lightly salt the cucumber slices and onions, then let them sit for 10 minutes to draw out moisture. Squeeze gently to remove excess water.
- In a large bowl, combine the mashed potatoes, cucumber, carrot, onion, and chopped hard-boiled eggs.
- Add Japanese mayonnaise, rice vinegar, and sugar. Mix gently until well combined.
- Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
For extra flavor, add a small amount of cooked bacon or ham, or sprinkle with toasted sesame seeds just before serving.