Japanese Potato Salad
Recipe: #45086
August 30, 2025
"Use unpeeled English or Japanese cucumber. They had only 1 egg, but the salad I saw looked more yellow and they called it Korean egg salad. So you do the amount of eggs you want. I like a lot of eggs in mine."
Original is 4 servings
Ingredients
-
-
-
- Cucumber
-
-
- Eggs
-
-
-
- Dressing
-
-
-
-
Nutritional
- Serving Size: 1 (814.8 g)
- Calories 481.9
- Total Fat - 20.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 698.1 mg
- Sodium - 1331.5 mg
- Total Carbohydrate - 41.1 g
- Dietary Fiber - 5.7 g
- Sugars - 4.1 g
- Protein - 32 g
- Calcium - 139.6 mg
- Iron - 4.8 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Salt the cucumber: Thinly slice the cucumber and place it in a bowl with 1/2 teaspoon salt, and set aside for 10 minutes to draw out excess moisture.
Step 2
Cook the potatoes: Place peeled and cubed potatoes in a pot of cold, salted water. Bring to a boil and cook until tender. Drain well and let them cool slightly.
Step 3
Squeeze the cucumber: Squeeze the salted cucumbers with paper towels to remove moisture.
Step 4
Make the dressing: In a large bowl, whisk together the Kewpie mayonnaise and rice vinegar.
Step 5
Mash and combine: While the potatoes are still warm, mash them with a fork, leaving some chunks for texture. Add the potatoes and carrots to the dressing and combine. Season to taste.
Step 6
Fold in ingredients: Fold in the chopped hard-boiled eggs, squeezed cucumber, and onion.
Step 7
Chill and serve: Chill for at least 30 minutes to allow the flavors to meld.
Step 8
Garnish with freshly ground black pepper
Tips
No special items needed.
0 Reviews
You'll Also Love
