Japanese Potato Salad
Japanese Potato Salad is a creamy and slightly tangy side dish featuring tender potatoes, 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: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 4 medium potatoes, peeled and cut into chunks
- 1 small carrot, peeled and finely chopped
- 1/2 cup cucumber, thinly sliced
- 1/4 cup onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup Japanese mayonnaise (such as Kewpie)
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1/4 cup cooked ham or bacon, diced (optional)
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
- Meanwhile, blanch the chopped carrot in boiling water for 2 minutes, then drain and cool.
- In a large bowl, mash the potatoes roughly, leaving some chunks for texture.
- Add the blanched carrot, cucumber slices, chopped onion, and ham or bacon if using.
- Mix in the chopped hard-boiled eggs.
- In a small bowl, combine Japanese mayonnaise, rice vinegar, sugar, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the potato mixture and gently fold to combine well.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
For extra crunch, try adding thinly sliced celery or radish. This salad pairs wonderfully with grilled meats or as part of a bento box.
Find it online: https://auntyspices.com/japanese-potato-salad-delicious-easy/