Japanese Potato Salad

Name: Japanese Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
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

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

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

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

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

Add drained vegetables, 2 chopped hard-boiled egg, and 4 oz diced cooked ham to the potato mixture.
5

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

Questions

How long does Japanese Potato Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Japanese Potato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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