Japanese Potato Salad
Japanese Potato Salad is a creamy and slightly tangy comfort dish featuring smooth mashed potatoes mixed with crunchy vegetables and Japanese mayonnaise for a unique twist on a classic favorite.
- 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 cubed
- 1/2 cucumber, thinly sliced
- 1/2 small carrot, finely chopped
- 1/4 small onion, thinly sliced
- 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 still warm.
- Lightly salt the cucumber slices and let sit for 10 minutes, then squeeze out excess moisture.
- Blanch the chopped carrot in boiling water for 1-2 minutes, then drain and cool.
- Soak the sliced onion in cold water for 5 minutes to reduce sharpness, then drain.
- In a large bowl, combine the mashed potatoes, cucumber, carrot, onion, and chopped hard-boiled eggs.
- Add Japanese mayonnaise, rice vinegar, and sugar to the bowl and mix gently until well combined.
- Season with salt and pepper to taste, then chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For extra flavor, add a sprinkle of toasted sesame seeds or a few slices of ham. Serve chilled as a side dish with grilled meats or sushi.
Find it online: https://grilldrip.com/japanese-potato-salad-easy-creamy-recipe/