Japanese Potato Salad
Japanese potato salad is a creamy, flavorful dish that beautifully combines tender Yukon Gold potatoes with fresh vegetables and a tangy dressing. This delightful side is perfect for summer picnics, family gatherings, or as a comforting addition to any meal. With its vibrant colors and rich taste, this Japanese classic brings people together and leaves everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Boiling
- Cuisine: Japanese
Ingredients
Scale
- 2 large Yukon Gold potatoes (about 500g)
- 1 medium carrot, grated (about 100g)
- 1 small cucumber, thinly sliced (about 100g)
- 1/2 cup Japanese mayonnaise (120g)
- 1 tbsp rice vinegar (15ml)
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Peel and chop Yukon Gold potatoes into even chunks. Boil in salted water for 15-20 minutes until fork-tender.
- Drain and Cool: Drain the cooked potatoes and let them cool slightly.
- Mix the Veggies: Grate the carrot and thinly slice the cucumber. Combine them in a large mixing bowl.
- Create the Dressing: In a separate bowl, mix Japanese mayonnaise with rice vinegar, seasoning with salt and pepper.
- Combine Everything: Fold the cooled potatoes into the veggie mixture, then pour in the dressing and gently mix until well coated.
- Chill & Serve: Transfer to a serving bowl and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg