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Japanese Potato Salad Recipe

Japanese · Side dish · 35 min total

A creamy and tangy Japanese-style potato salad with crunchy vegetables and a hint of mustard, perfect as a side dish or sandwich filling.

Ingredients

• 4 medium potatoes (about 600g), peeled and quartered
• 1/2 cucumber, thinly sliced
• 1/2 carrot, peeled and julienned
• 1/2 small onion, thinly sliced
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup Japanese mayonnaise (e.g., Kewpie)
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper

Instructions

1. Place potatoes in a pot, cover with cold water, add 1/2 tsp salt, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash roughly, leaving some chunks. Let cool.
2. While potatoes cook, place sliced cucumber and onion in a bowl, sprinkle with 1/2 tsp salt, and let sit for 5 minutes. Squeeze out excess water.
3. Place eggs in a small pot, cover with water, bring to a boil, then cook for 7 minutes. Transfer to ice water, peel, and chop.
4. In a large bowl, combine mashed potatoes, cucumber, onion, carrot, and chopped eggs.
5. In a small bowl, whisk together mayonnaise, rice vinegar, Dijon mustard, and black pepper. Pour over potato mixture and gently fold until well combined.
6. Chill in the refrigerator for at least 30 minutes before serving.

Tips

• For extra creaminess, use Japanese mayonnaise; it has a richer flavor than regular mayo.
• Serve as a side with grilled meats or as a filling for sandwiches or onigiri.
• Store in an airtight container in the fridge for up to 3 days.

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