Japanese Potato Salad
Get ready to elevate your side dish game with this Japanese Potato Salad! This creamy creation combines tender potatoes with a splash of tangy rice vinegar, crisp cucumbers, and sweet corn for a refreshing crunch in every bite. Perfect for barbecues or a light lunch, this salad is a delightful twist that will have your taste buds dancing!
Prep
20
min
Cook
15
min
Serves
4
people
Level
beginner
š Ingredients
Serves 4š„¬Fresh Produce(3)
- 1/4 cup carrot, julienned (60 ml)
- 1/2 cup cucumber, thinly sliced (120 ml)
- 2 tbsp red onion, finely minced (30 ml)
š«Pantry Staples(2)
- 2 tbsp rice vinegar (30 ml)
- 1 tsp sugar (5 ml)
š§Spices & Seasonings(2)
- 1/4 tsp black pepper (1.25 ml)
- 1/2 tsp salt (2.5 ml)
šÆSauces & Condiments(1)
- 1/2 cup mayonnaise (120 ml)
š¦Other(2)
- 2 hard-boiled eggs, chopped
- 2 lbs potatoes, peeled and quartered (907 g)
šØāš³ Instructions
- 1
Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
- 2
Drain the potatoes and return them to the pot. Add the rice vinegar, sugar, salt, and black pepper, then mash until smooth but slightly chunky.
- 3
Transfer the mashed potatoes to a large bowl and let cool to room temperature, about 20 minutes.
- 4
Once cooled, fold in the mayonnaise until fully incorporated.
- 5
Add the cucumber, carrot, red onion, and hard-boiled eggs to the potato mixture, gently folding to combine.
- 6
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Share this recipe
Prep
20
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Japanese Potato Salad
Get ready to elevate your side dish game with this Japanese Potato Salad! This creamy creation combines tender potatoes with a splash of tangy rice vinegar, crisp cucumbers, and sweet corn for a refreshing crunch in every bite. Perfect for barbecues or a light lunch, this salad is a delightful twist that will have your taste buds dancing!
š Ingredients
Serves 4š„¬Fresh Produce(3)
- 1/4 cup carrot, julienned (60 ml)
- 1/2 cup cucumber, thinly sliced (120 ml)
- 2 tbsp red onion, finely minced (30 ml)
š«Pantry Staples(2)
- 2 tbsp rice vinegar (30 ml)
- 1 tsp sugar (5 ml)
š§Spices & Seasonings(2)
- 1/4 tsp black pepper (1.25 ml)
- 1/2 tsp salt (2.5 ml)
šÆSauces & Condiments(1)
- 1/2 cup mayonnaise (120 ml)
š¦Other(2)
- 2 hard-boiled eggs, chopped
- 2 lbs potatoes, peeled and quartered (907 g)
šØāš³ Instructions
- 1
Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
- 2
Drain the potatoes and return them to the pot. Add the rice vinegar, sugar, salt, and black pepper, then mash until smooth but slightly chunky.
- 3
Transfer the mashed potatoes to a large bowl and let cool to room temperature, about 20 minutes.
- 4
Once cooled, fold in the mayonnaise until fully incorporated.
- 5
Add the cucumber, carrot, red onion, and hard-boiled eggs to the potato mixture, gently folding to combine.
- 6
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.