Japanese Potato Salad
Created by dienia b on August 30, 2025
- Servings: 4
- Prep Time: 95m
- Cook Time: 25m
- Recipe #45086
Ingredients
- 2 pounds russet potatoes, peeled
- 6 cups water, boiling
- 1/2 teaspoon salt
- Cucumber
- 1/2 cup cucumber, thinly sliced
- 1/2 teaspoon salt
- Eggs
- 3 eggs, hard-boiled, chopped
- 1/4 cup carrot, grated
- 1/4 cup onion, thinly sliced
- Dressing
- 3 tablespoons kewpie mayonnaise, Japanese
- 1 tablespoon rice vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper, to taste
How to Make
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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.
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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.
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Step 3: Squeeze the cucumber: Squeeze the salted cucumbers with paper towels to remove moisture.
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Step 4: Make the dressing: In a large bowl, whisk together the Kewpie mayonnaise and rice vinegar.
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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.
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Step 6: Fold in ingredients: Fold in the chopped hard-boiled eggs, squeezed cucumber, and onion.
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Step 7: Chill and serve: Chill for at least 30 minutes to allow the flavors to meld.
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Step 8: Garnish with freshly ground black pepper
Nutritional Facts
- 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