Japanese Potato Salad Recipe
This sweet and savory salad with cucumbers and carrots is a delicious variation on the more traditional potato salad you are used to. This page contains a Japanese potato salad recipe.
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My mother has been making Japanese potato salad for me since I was a little kid. This is my version of it and absolutely my go-to. It's sweet and savoury and has a softer texture than the standard types of potato salad. I like to make a large batch and serve it fresh and warm with hot foods. Then I serve the leftovers cold as a side with colder dishes.
Total Time: 1 hour
Yield: 8 servings
Link: Easy way to peel potatoes
- 2 lb golden potatoes
- 1/2 English cucumber, thinly sliced
- 1/2 carrot, peeled and thinly sliced
- 1/3 red onion, thinly sliced
- 2 green onions, white and light green parts only, sliced
- salt for boiling and seasoning
- pepper to taste
- 1/2 cup mayonnaise
- 1 Tbsp rice vinegar
- 2 tsp spicy mustard
- 1 Tbsp sugar
- To make potato peeling easier, cut a line around each potato, making sure not to cut deeper than the skin.
- Put the potatoes in a pot of cold, salted water so the water is covering the top of the potatoes. Bring to a simmer and cook until a fork poked into them goes in without resistance, about 15 minutes. Drain the potatoes in a colander.
- To blanch the carrots, drop in a pot of boiling water for about two minutes. Don't over boil, they should still have a slight crunch.
- Shock in a bowl of very cold water to stop the cooking process, then drain.
- Sprinkle cucumber slices lightly with sea salt, mix with your hands making sure the salt coats them evenly. Set aside for 10 minutes.
- After 10 minutes, rinse off cucumbers and gently squeeze with paper towels to get all of the moisture out. This is a very important step and will prevent soggy potato salad.
- To easily remove skins from potatoes, pinch each end and the skins will come right off.
- In a bowl, mix together the mayonnaise, mustard, vinegar, sugar, and 1/2 teaspoon of salt.
- Add peeled potatoes to dressing and gently smash, making sure you leave some small potato chunks.
- Add the carrots, cucumber, red onion and green onion. Mix well.
- Serve straight away as slightly warm or refrigerate for an hour and serve cold. Enjoy!
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