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Japanese potato salad with cucumber and carrot Recipe

Japanese · Side dish · 35 min total

A creamy, tangy Japanese-style potato salad with crunchy cucumber and carrot, perfect as a side dish or filling for sandwiches.

Ingredients

• 4 medium potatoes (about 600g), peeled and quartered
• 1/2 cucumber, thinly sliced
• 1/2 carrot, julienned or thinly sliced
• 1/2 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup Japanese mayonnaise (e.g., Kewpie)
• 1 tablespoon whole-grain mustard (optional)
• Freshly ground black pepper to taste

Instructions

1. Place potatoes in a pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly, then mash coarsely with a fork or potato masher.
2. While potatoes cook, place cucumber and carrot in a bowl, sprinkle with salt, and let sit for 5 minutes. Squeeze out excess moisture.
3. In a small bowl, whisk together rice vinegar and sugar until dissolved.
4. Once potatoes are warm (not hot), add the vinegar mixture and mix gently. Let cool to room temperature.
5. Add the cucumber, carrot, mayonnaise, and mustard (if using). Mix until well combined. Season with pepper.
6. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Tips

• Use waxy potatoes like Yukon Gold for best texture.
• Kewpie mayonnaise is preferred for authentic flavor; substitute with regular mayo mixed with a pinch of MSG if unavailable.
• Add diced ham or boiled egg for extra protein.
• Store in refrigerator for up to 3 days.

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