Japanese Potato Salad

Creamy, tangy, and delightfully textured, Japanese Potato Salad is a refreshing twist on the classic picnic staple. Made with tender Yukon Gold potatoes, crunchy cucumber, and sweet carrot, this dish is elevated by the silky richness of Japanese mayonnaise, such as Kewpie, and a subtle hint of rice vinegar for balance. A touch of hard-boiled egg adds depth, while the lightly mashed potatoes create a perfect mix of creaminess and chunks for texture. This versatile side dish is quick to prepare, with just 20 minutes of prep time, and is best served chilled to allow the flavors to harmonize beautifully. Ideal for bento boxes, potlucks, or as a simple addition to any meal, this delightful recipe is a must-try for lovers of Japanese cuisine.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold potatoes
• 1 medium Carrot
• 1 small Cucumber
• 0.5 medium White onion
• 0.5 cup Japanese mayonnaise (e.g., Kewpie)
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 1 tablespoon Rice vinegar
• 1 large Hard-boiled egg
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Peel the potatoes and cut them into evenly-sized chunks. Place them in a pot of cold water with a pinch of salt and bring to a boil. Cook for about 12–15 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.

Step 2

While the potatoes cook, peel the carrot and slice it into thin rounds. Blanch the carrot slices in boiling water for 1–2 minutes, then rinse under cold water to stop the cooking. Set aside.

Step 3

Thinly slice the cucumber and sprinkle with 1 teaspoon of salt. Let the cucumber sit for 10 minutes to draw out excess water, then rinse and gently squeeze out any remaining moisture.

Step 4

Peel and thinly slice the onion. Soak the slices in cold water for 10 minutes to reduce their sharpness, then drain and pat dry with a paper towel.

Step 5

Mash the potatoes lightly with a fork while they are still warm, leaving some small chunks for texture. Let them cool to room temperature.

Step 6

In a large mixing bowl, combine the mashed potatoes, blanched carrot, cucumber slices, and onion. Add the Japanese mayonnaise, sugar, rice vinegar, and pepper. Mix gently to combine.

Step 7

Peel and chop the hard-boiled egg. Fold it into the potato salad gently to avoid overmixing.

Step 8

Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Step 9

Serve chilled or at room temperature as a side dish.

Nutrition Facts

Serving size	1216.5 grams (1216.5g)

Amount per serving	% Daily Value*
Calories	1549

Total Fat 94.60g	121%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 1.80g
Cholesterol 275mg	92%
Sodium 5700mg	248%
Total Carbohydrate 163.60g	59%
Dietary Fiber 14.40g	51%
Total Sugars 19.80g
Protein 25.50g	51%

Vitamin D 48IU	240%
Calcium 198mg	15%
Iron 9mg	47%
Potassium 3816mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 6.3%

Carbs: 40.7%