Japanese Potato Salad
Japanese Potato Salad is a creamy and slightly tangy side dish that blends tender mashed potatoes with crisp vegetables and a touch of Japanese mayo for a comforting yet refreshing flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Boiled
- Cuisine: Japanese
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 small carrot, finely chopped
- 1/2 cucumber, thinly sliced
- 1/4 small onion, thinly sliced
- 3 slices cooked ham, diced
- 3 tablespoons Japanese mayonnaise (Kewpie recommended)
- 1 teaspoon rice vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the diced potatoes and chopped carrot in a pot and cover with water. Boil until tender, about 15 minutes, then drain well.
- While potatoes and carrots are boiling, sprinkle sliced onions with a pinch of salt and let them sit for 10 minutes to soften. Rinse and drain well.
- In a bowl, lightly mash the potatoes and carrots, leaving some chunks for texture.
- Add the sliced cucumber, rinsed onions, diced ham, Japanese mayonnaise, and rice vinegar to the mashed potatoes.
- Mix everything gently until well combined. Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
For extra creaminess, add a boiled egg mashed into the salad or garnish with chopped green onions for a fresh bite.
Find it online: https://cubaqueen.com/japanese-potato-salad-easy-creamy-recipe/