Japanese Potato Salad
This creamy and comforting Japanese Potato Salad features tender mashed potatoes mixed with crunchy vegetables and a hint of Japanese mayo, making it a perfect side dish for 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 diced
- 1 small cucumber, thinly sliced
- 1 small carrot, peeled and diced
- 1/2 small onion, finely chopped
- 3 slices cooked bacon, chopped (optional)
- 3 hard-boiled eggs, chopped
- 1/2 cup Japanese mayonnaise (Kewpie)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and mash slightly, leaving some small chunks for texture.
- In a separate bowl, sprinkle sliced cucumber with a pinch of salt and let sit for 5 minutes, then squeeze out excess water.
- Steam or boil diced carrots until just tender, about 3-4 minutes, then drain and cool.
- In a large bowl, combine mashed potatoes, cucumber, carrot, chopped onion, bacon (if using), and chopped hard-boiled eggs.
- In a small bowl, mix Japanese mayonnaise, rice vinegar, and sugar until smooth.
- Add the dressing to the potato mixture and gently fold to combine.
- Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For an authentic flavor, use Japanese Kewpie mayonnaise and serve chilled as a refreshing side to grilled meats or sushi.
Find it online: https://foodsforyoursoul.com/japanese-potato-salad-delicious/