Japanese Style Potato Salad
Creamy, tangy, and irresistibly satisfying, Japanese Style Potato Salad is a delightful twist on the classic dish, perfect for potlucks, picnics, or as a refreshing side. Featuring fluffy mashed Russet potatoes, crisp cucumbers, tender carrots, and protein-rich hard-boiled eggs, this salad combines contrasting textures into a harmonious bite. The secret lies in the dressing: rich, velvety Kewpie mayonnaise infused with rice vinegar and a touch of sugar for a signature umami flavor. Optional bites of ham add a savory depth to this crowd-pleasing recipe. Serve it chilled or at room temperature and let its simplicity and elegance elevate your mealtime spread.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 small Carrot
- 1 small Cucumber
- 2 large Eggs
- 1 cup Mayonnaise (Japanese Kewpie preferred)
- 1 teaspoon Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 slices Ham (optional)
Instructions
Peel and cut the potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 12-15 minutes or until fork-tender.
While the potatoes are cooking, peel the carrot and slice it into thin rounds. Add the carrot slices to the pot with the potatoes during the last 5 minutes of cooking. Once done, drain and let them cool slightly.
Hard boil the eggs by placing them in a small pot of cold water. Bring to a boil, then simmer for 10 minutes. Once cooked, transfer the eggs to an ice bath to cool, then peel and chop them into small pieces.
Thinly slice the cucumber and sprinkle it with a pinch of salt. Let it sit for 5 minutes to draw out excess moisture, then gently squeeze the slices to remove any liquid.
If using ham, cut it into small bite-sized pieces.
Transfer the cooked potatoes to a large mixing bowl and mash them roughly, leaving a few small chunks for texture. Add the cooked carrot slices, chopped eggs, cucumber, and ham (if using).
In a small bowl, mix together the mayonnaise, rice vinegar, sugar, salt, and black pepper to create the dressing.
Pour the dressing over the potato mixture and gently fold everything together until well combined.
Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature as a side dish. Enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.7 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
