Japanese Potato Salad
Japanese Potato Salad is a creamy, slightly tangy side dish combining mashed potatoes with crunchy vegetables and a touch of Japanese mayo, perfect for adding a unique twist to your meals.
- Prep Time: 10 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 cut into chunks
- 1 small carrot, finely diced
- 1/2 cup cucumber, thinly sliced
- 1/4 cup onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup Japanese mayonnaise (Kewpie)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- Salt and pepper, to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash roughly while still warm.
- Blanch the diced carrot in boiling water for 2 minutes, then drain and cool.
- In a bowl, combine mashed potatoes, blanched carrot, cucumber slices, chopped onion, and chopped eggs.
- In a separate small bowl, mix Japanese mayonnaise, rice vinegar, and sugar.
- Gently fold the mayo dressing into the potato mixture until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
For extra crunch, add some thinly sliced celery or radish. This salad pairs wonderfully with grilled meats or as part of a bento box.
Find it online: https://mommiesmore.com/japanese-potato-salad-delight/