Potato Salad Japanese Style
Experience the delightful harmony of textures and flavors in this Japanese-style potato salad, a creamy and refreshing twist on the classic. Featuring fluffy mashed Russet potatoes, crisp cucumber slices, tender carrots, and a hint of sweetness from Kewpie mayonnaise, this dish is elevated by the delicate tang of rice vinegar and a touch of sugar. Hard-boiled eggs and thinly sliced red onion add richness and depth, while subtle seasoning ties everything together. Perfectly balanced and irresistibly creamy, this salad is a versatile side dish that shines at picnics, potlucks, or alongside your favorite Japanese-inspired mains. Ready in under an hour, it's a must-try for fans of sophisticated yet comforting salads!
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Recipe Information
Ingredients
- 500 g Russet potatoes
- 1 medium Carrot
- 1 small Cucumber
- 30 g Red onion
- 2 large Eggs
- 120 g Kewpie mayonnaise
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- 1.5 tsp Salt
- 1 tsp Black pepper
Instructions
Peel and cut the potatoes into evenly sized chunks. Place them in a pot of cold, salted water and bring to a boil. Cook for 12-15 minutes until the potatoes are fork-tender.
While the potatoes are cooking, peel and thinly slice the carrot into rounds. Boil the carrot slices for 2-3 minutes in a separate small pot, then drain and set aside.
Slice the cucumber thinly and sprinkle 1/2 teaspoon of salt over the slices. Let sit for 10 minutes to draw out excess water, then squeeze gently to remove the moisture.
Thinly slice the red onion and soak in cold water for 5-10 minutes to reduce the sharpness. Drain and pat dry with paper towels.
Hard boil the eggs for about 10 minutes. Cool them in ice water, peel, and roughly chop them.
Drain the potatoes once cooked. Place them in a large bowl and mash them lightly with a fork, leaving some chunks for texture. Allow the potatoes to cool slightly.
Add the boiled carrot, cucumber, red onion, and chopped eggs to the potatoes.
In a small bowl, mix Kewpie mayonnaise, rice vinegar, sugar, 1 teaspoon of salt, and black pepper. Adjust the seasoning to taste.
Pour the mayonnaise mixture over the potato and vegetable mixture. Gently toss until everything is evenly coated.
Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 4591 mg | 200% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3302 mg | 70% | |
*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.
