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Oishi Book

Easy, Quick, and Tasty Asian Recipes

30 classic recipes, Find by type, Recipes, Side dish · 12/03/2021

Japanese Potato Salad (ポテトサラダ)

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Japanese potato salad is made of mashed potatoes, eggs, and some vegetables flavored with Japanese mayonnaise. It is an extremely popular dish that’s easy to make at home and also offered at many restaurants.

potato salad

 

Potato salad is probably one of the most well known Japanese dishes. Lots of tourists eat Japanese potato salad in Japan and become big fans of it. Potato salad is actually super easy to cook. The only secret to make the most tasty potato salad is to use Japanese mayonnaise.

 

Potato salad ingredients

In this article, I introduce the classic Japanese potato salad recipe. You only need 3 important ingredients and your favorite vegetables (your preference).

  1. Egg
  2. Potato
  3. Japanese mayonnaise
  4. Your preferred vegetables

So simple right? I think the most important ingredient is Japanese mayonnaise. So please make sure you use it. You can find it at Asian grocery stores or Amazon. I recommend Kewpie Mayonnaise.

 

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Potato salad

Yuka
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Course Appetizer
Cuisine Japanese
Servings 4 people
Calories 228.14 kcal

Ingredients
  

  • 2 russet potatoes
  • 2 large eggs
  • 1 Persian cucumber
  • 1/2 carrot
  • 1/4 onion
  • 1 teaspoon salt
  • 1 1/2 teaspoon rice vinegar
  • 5 Tablespoon Japanese mayonnaise here to buy

Additional

  • 1/3 teaspoon freshly ground black pepper If you want.

Instructions
 

  • Gather all the ingredients.

1. Preparation

  • Egg - Boil water in a medium pot on medium heat. When the water starts boiling, turn the heat to medium-low and add eggs.
    Boil for 10 minutes. After 10 minutes, turn the heat off and toss the cold water.
    Put boiled eggs into a bowl and add cold water to remove the shell easily. Soak for 5 minutes then peel the shell.
  • Potato - Peel the potatoes and wash them. Then cut them into about 1 inch cubes.
    Put the cut potatoes in a microwave safe bowl and cover with cling wrap.
    Microwave for 7 minutes. My microwave is 800w so depending on what wattage of microwave, adjust the time.
    Try to stick the potatoes with a fork, and if the fork goes in smoothly, the potatoes are ready to be used!
  • Slice cucumber thinly. Cut carrot and onion thinly then microwave them for 2-3 minutes to make them softer.

2. Let's cook

  • Add potatoes, eggs, salt, and rice vinegar in a large bowl and mash them well.
  • Add the vegetables (onion, carrot, cucumber) in the large bowl. Mix them by folding them in so you don't smash them.
  • Add Japanese mayonnaise and mix thoroughly.
  • Lastly, add black paper to finish!

Nutrition

Calories: 228.14kcal | Carbohydrates: 15.71g | Protein: 4.85g | Fat: 14.97g | Sodium: 760.53mg | Fiber: 2.51g | Sugar: 1.95g
Author Yuka
Keyword potato
Course Appetizer
Did you make this recipe?We would like to see what you cook! Tag @oishibook on Instagram hashtag it #oishibook

Posted In: 30 classic recipes, Find by type, Recipes, Side dish · Tagged: Classic, Side dish

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Konnichiwa!

I'm Yuka. I was born and raised in Tokyo, Japan, and now I live in New York City. Cooking is one of my favorite things and I want to share all of my recipes with so many people! Most of my recipes are quick and you only need simple ingredients :) Enjoy and Let me know how you like it:)

   

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