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Japanese Potato Salad

A creamy Japanese side dish featuring crushed potatoes, crisp cucumbers, carrots, savory ham, and tangy Japanese mayonnaise.

35 minEasyServes 4280 cal/serving

JapaneseSideStovetopStandardGluten-FreeNut-FreeDairy-FreeShellfish-FreeSesame-FreeCorn-Free

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Ingredients

  • 2 lbs Yukon Gold potatoes, peeled, cubed
  • 1 Persian cucumber, thinly sliced
  • 1 carrot, thinly sliced
  • 2 hard-boiled egg, chopped
  • 4 oz cooked ham, diced
  • 1/2 cup Japanese mayonnaise
  • 2 tsp rice vinegar
  • 1/2 tsp salt

Instructions

  1. 1

    Boil 2 lbs peeled, cubed Yukon Gold potatoes in a pot of salted water for 12 to 15 minutes until tender, then drain thoroughly.

  2. 2

    Roughly mash Yukon Gold potatoes while hot, then splash with 2 tsp rice vinegar and season with 1/2 tsp salt.

  3. 3

    Toss 1 thinly sliced Persian cucumber and 1 thinly sliced carrot with a pinch of salt in a bowl, wait 5 minutes, then squeeze out water.

  4. 4

    Add drained vegetables, 2 chopped hard-boiled egg, and 4 oz diced cooked ham to the potato mixture.

  5. 5

    Fold in 1/2 cup Japanese mayonnaise until smooth and chill in the refrigerator before serving.

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Questions

Why salt and drain the vegetables in Japanese Potato Salad?

Step 3 reads: "Toss 1 thinly sliced Persian cucumber and 1 thinly sliced carrot with a pinch of salt in a bowl, wait 5 minutes, then squeeze out water." Salt pulls water out. Doing it at step 3 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for rice vinegar in Japanese Potato Salad?

The entry for Japanese Potato Salad calls for 2 tsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Does Japanese Potato Salad contain eggs?

Yes: 2 hard-boiled egg, chopped and 1/2 cup Japanese mayonnaise. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Japanese Potato Salad?

One serving (the recipe makes 4) is about 280 calories, with 7 g protein, 26 g carbohydrate and 17 g fat, plus 3 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How long does Japanese Potato Salad keep?

Refrigerate what is left of Japanese Potato Salad within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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