Japanese Potato Salad

This delicious Japanese Potato Salad combines coarsely mashed potatoes with thinly sliced cucumbers, hard-boiled eggs, carrots, and red onion in a creamy lightly sweetened mayonnaise base.

Course potato side, salad/side, side

Cuisine Japanese

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Prep Time 10

Cook Time 20

Cooling Time 40

Total Time 1 10

Servings servings

Calories 295kcal

Author Beth Pierce

Ingredients

Japanese Potato Salad

2 lbs Yukon Gold or russet potatoes, peeled and chunked
1 tablespoon sea salt
2 tablespoons rice vinegar
¾ English cucumber, cut in half and thinly sliced
2 hard boiled eggs, peeled and chopped
1 large carrot, peeled, halved, and thinly sliced
¼ cup thinly sliced red onion

Dressing

1 cup Kewpie mayonnaise
1 tablespoon grated ginger
⅛ teaspoon granulated sugar

Instructions

Add the potatoes and salt to a large pot of cold water. Bring the pot to a gentle boil. Cook for 15-20 minutes or until fork tender and drain well. Let the potatoes cool for about 20 minutes,
Meanwhile, mix the mayonnaise, ginger, and sugar in a medium bowl.
Coarsely mash the potatoes right in the pot, preferably with an old wired masher. Drizzle the potatoes with the rice vinegar. Let the potatoes cool for about 20 minutes.
Combine the cooled mashed potatoes, cucumber, hard-boiled eggs, carrots, and red onions in a large bowl. Spoon the dressing over the top and gently stir to combine.

Notes

Store the potato salad in an airtight container in the refrigerator.

Nutrition