Japanese Potato Salad
A creamy and flavorful Japanese potato salad featuring mashed potatoes mixed with crunchy vegetables and a tangy Japanese mayo dressing, perfect as a side dish or light meal.
- 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 cup cucumber, thinly sliced
- 1/2 cup carrot, finely chopped
- 1/4 cup onion, thinly sliced
- 2 hard-boiled eggs, chopped
- 1/2 cup Japanese mayonnaise (Kewpie)
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Boil the peeled and cubed potatoes in salted water until tender, about 10–15 minutes. Drain and mash slightly, leaving some chunks for texture.
- Heat vegetable oil in a small pan over medium heat. Sauté the onions and carrots until softened, about 3–4 minutes, then let cool.
- In a large bowl, combine the mashed potatoes, sautéed onions and carrots, cucumber slices, and chopped hard-boiled eggs.
- In a small bowl, mix Japanese mayonnaise, rice vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the potato mixture and gently fold together until well combined.
- Adjust seasoning with salt and pepper if needed. Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added crunch, you can mix in some thinly sliced ham or sprinkle with toasted sesame seeds before serving.
Find it online: https://justflowe.com/japanese-potato-salad/