Go Back
–+ servings
Potato salad recipe

Potato salad

Yuka
Japanese classic potato salad is made with 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.
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Japanese
Servings 6 people
Calories 156.61 kcal

Ingredients
  

  • 2 russet potatoes about 450-500g
  • 2 large egg(s)
  • 1 Persian cucumber I used 50g of mini cucumber
  • 1/2 carrot about 50g
  • 1/4 onion about 55-65g
  • 1/2 teaspoon salt
  • 1 ½ teaspoon rice vinegar HERE to buy
  • 5 Tablespoon Japanese mayonnaise HERE to buy
  • 1/3 teaspoon freshly ground black pepper

Instructions
 

  • Eggs - 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.
  • Eggs - Prepare an ice water bowl. After 10 minutes, turn the heat off and move the eggs to the bowl of ice water. Leave them for a few minutes.
  • Eggs - Remove the shells. It is easy to remove the shells after tapping the eggs on a kitchen counter a few times and breaking the shells into small pieces. Pat with a paper towel to remove water.
  • Cucumber - Slice cucumber thinly.
  • Cucumber - In a bowl, add the sliced cucumber and add ¼ of salt. Mix everything.*2
  • Other vegetables - Cut carrot and onion thinly then cover with cling wrap lightly. Microwave them for 1 minute to make them softer.
  • Potatoes - Peel the potatoes and then cut them into about 1 inch cubes.
  • Potatoes - Prepare a medium bowl and add enough water to cover the potatoes. Then, add potatoes for at least 10 minutes.*1
  • Potatoes - While soaking the potatoes, boil a pot of water. After 10 minutes of soaking the potatoes, remove the water from the bowl. With the water boiling, add the potatoes to the pot for 15 minutes.
  • Potatoes - After 15 minutes, try to stick the potatoes with a fork (or toothpick), and if the fork goes in smoothly, the potatoes are ready!
  • In a medium or large bowl, add the warm potatoes and mash them. It is OK not to mash until smooth.
  • Add eggs, salt, and rice vinegar in the bowl and mash them.
  • Add the onion, carrot, cucumber in the 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!

Notes

*1 Soaking potatoes is an important step. It draws out the starch, making them more rigid and less likely to stick together.
*2 By doing this, you can prevent food from becoming soggy, making it easier for the cucumber to soak in the flavor, eliminating the grassy odd smell of cucumbers, and softening the cucumber. You don't need to wash after mixing. But if you don't want the salt, wash it off and please pat with a paper towel to remove water.

Nutrition

Calories: 156.61kcalCarbohydrates: 11.52gProtein: 3.34gFat: 9.99gSodium: 315.81mgFiber: 1.88gSugar: 1.59g
Keyword potato
Tried this recipe?Let us know how it was!