Japanese Potato Salad

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Japanese potato salad (ポテトサラダ) is currently my favourite potato dish. I credit that to the Japanese mayonnaise (the “kewpie” soft bottle type) which I love so much that my fridge is never without it. I also like that this salad is so colourful with specs of green, orange and yellow.

See Also: All Japanese Recipes

This potato salad is very simple, quick to make (under 30 minutes, minus the waiting and chilling time) and the ingredients are very cheap. I usually prepare the salad earlier in the day to chill until dinner time. It is an excellent side dish to complement any Japanese dishes you are cooking for the day. I also usually make extra for leftovers, so that I can whip up an effortless and delicious Japanese potato salad sandwich for breakfast the next day.

Step-by-Step Photos Click on photo to view full size	Get the printable recipe >>
	Cut Japanese cucumber to thin, semi circle slices. Rub cucumber slices with salt, allow to ‘sweat’ for about 30 minutes. This will make the cucumbers more crunchy. Rinse, drain and squeeze dry.
	Cut half peeled carrot to thin, semi circle slices.
	Peel two russet potatoes and quarter them.
	Bring a pot of water to boil. Add carrots and potatoes. Boil for 10 minutes.
	Use a fork to mash the potatoes, leaving some small chunks behind.
	Add corn nibblets, carrot, cucumber, Japanese mayonnaise. Season to taste with salt and black pepper (to taste). Chill in fridge before serving.

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Japanese Potato Salad Recipe

Feel free to spice up this potato salad with more flavour such as chopped ham, onions, karashi (Japanese mustard) and chopped hard boiled egg.

Serves: 4

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

• 1/2 Japanese cucumber cut to thin, semi-circle slices
• 1/4 tsp salt
• 1/2 carrot peeled and cut to thin, semi-circle slices
• 2 russett potatoes peeled and quartered
• water (enough water to submerge the potatoes)
• 3 tbsp cooked corn nibblets usually tetra-pak or canned
• 3/4 cup Japanese mayonnaise
• salt and black pepper to taste

Directions:

1. Rub cucumber slices with salt and allow to ‘sweat’ for about 30 minutes. This will make the cucumbers more crunchy. Rinse, drain and squeeze dry.
2. In a pot, bring water to boil. Add carrots and potatoes. Boil for 10 minutes. Drain.
3. Transfer boiled potatoes to a bowl. Use a fork to mash the potatoes, leaving some small chunks behind.
4. Add corn, carrot, cucumber and Japanese mayonnaise. Season to taste with salt and pepper. Chill in fridge before serving.

Ingredients Used: carrot • corn • cucumber • mayonnaise • potato