japanese potato salad

Japanese potato salad with Japanese kewpie mayonnaise

Japanese Potato Salad

500 g Potato

g Onion

g Cucumber

g Ham

tbs Kewpie mayonnaise

tbs milk

Salt and Pepper to taste

Slice the onion thinly then put them on a plate, cover with cling wrap and microwave for 2 minutes on 500w and set aside.*1

Repeat step 1 with the carrot, chopped into small pieces (if using). *2

Peel the potatoes and cut into small chunks. Boil for 10 minutes. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.

Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.

Mash the potatoes a little, but ensure you leave some potatoes still in shape. *3

Rip or slice the ham into small pieces and slice the cucumber and carrots/apples thinly.

Combine mayonnaise and milk.

Place the mashed potato, onion, carrot/apple, cucumber, and ham into a bowl and add the mayonnaise mixture and mix to combine. *4

Add salt and pepper to taste then serve.

https://embed.mediavine.com/videos/dret8yjuamrydtlqhbn3

Japanese souffle Cheesecake

Easy and quick Japanese Potato Salad recipe brings you an ultimate side to the table in less than 30 minutes. It&#39;s creamy, flavorful, and very comforting.

potatoes (about 5 ounces each, peeled and diced)

Persian cucumber (finely sliced)

shallot (sliced)

salt (divided)

water

imitation crab meat (sliced)

mayonnaise

condensed milk

black pepper

Peel and cut the potatoes into bite-sized pieces and place them in a bowl.

Bring water to a boil in a steamer, and steam the potatoes for 15 minutes until soft and tender.

Gently mash the potatoes and leave some small chunks for texture. Set aside to cool down before mixing.

Prepare Persian cucumber slices and shallot slices by soaking them in salted water for a few minutes. Drain and squeeze hard to remove the excess water. Set them aside.

In a large mixing bowl, add mashed potato, cucumber slices, shallot slices, imitation crab meat, and seasoning with Japanese mayonnaise, condensed milk, 1 teaspoon of salt, and ground black pepper. Mix well with a spatula.

Serve immediately, or refrigerate it for 30 minutes to have a chilled Japanese potato salad.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653560422/nwoghmuvhtnvv5ey58h9.mp4

Japanese potato salad is a delicious, comforting side dish made from potato, cucumber, shallot, and imitation crab meat then coated with savory Japanese mayonnaise dressing. This quick and easy potato salad recipe makes a simple appetizer in only 25 minutes.

Creamy, fluffy, and deliciously flavorful Japanese Potato Salad. Easy to make with pantry ingredients. Great for family meals, lunch boxes, picnics, BBQs, parties, potlucks, and more!

Instant Pot Japanese Potato Salad

potatoes

(17.5 grams) fine table salt

(6 grams) dashi powder

(30 milliliters) unseasoned Japanese rice vinegar

(1L) cold tap water

eggs

carrots (, thinly sliced)

(70 grams) small cucumber (, thinly sliced and salted)

½ (45 grams) small white onion (, finely diced and salted)

(40 grams) ham (, diced)

Dijon mustard

(125 grams) Japanese mayonnaise

Salt and black pepper

Cook Cubed Potatoes and Eggs in Instant Pot

Cook Cubed Potatoes and Eggs in Instant Pot: Peel and wash potatoes. Roughly cut potatoes into 1&quot; cubes. Amy + Jacky&#39;s Pro Tip: You don&#39;t have to cut perfectly even cubed potatoes because we&#39;ll be mashing the cooked potatoes later. Add 2½ tsp (17.5g) fine table salt, 1½ tsp (6g) dashi powder, 1 tbsp (15ml) Japanese rice vinegar, and 4 cups (1L) cold tap water in Instant Pot. Give it a quick mix. Submerge all cubed potatoes in the water mixture. Then layer 2 large eggs on top of the potatoes. Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at Low Pressure for 1 minute, then immediately Quick Release.

Prepare Remaining Ingredients

Prepare Remaining Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Finely slice carrots and cucumber as best as you can with a knife or mandoline. Finely dice half of a small white onion. Sprinkle a pinch of salt on diced white onion and a pinch of salt on thinly sliced cucumber. Give them a quick mix and let them sit for 10 to 15 minutes to draw out the moisture.

Drain Potatoes and Ice Bath Eggs

Drain Potatoes and Ice Bath Eggs: Open the lid carefully as soon as the Instant Pot finishes the Quick Release. Put the two eggs in an ice bath. Drain cubed potatoes with a mesh strainer. Let cubed potatoes drain and cool for a few minutes. Place cubed potatoes in a large mixing bowl. Add 1 tbsp (15ml) Japanese rice vinegar to the cubed potatoes. Gently give it a quick mix. Let cubed potatoes cool to room temperature as you continue to prepare other ingredients.

Mash Potatoes &amp; Chop Hard Boiled Eggs

Mash Potatoes &amp; Chop Hard Boiled Eggs: Set aside a quarter of the cubed potatoes in another mixing bowl. Roughly mash the rest of the cubed potatoes with a potato masher. Amy + Jacky&#39;s Pro Tips: We&#39;re saving some of the cubed potatoes for later to add a heartier texture to the potato salad. Peel the two eggs and roughly chop them. Squeeze out the excess liquid from the cucumber and white onions. There will be a lot of liquid. You can soak up some of the liquid with paper towel.

Make Japanese Potato Salad

Make Japanese Potato Salad: Add the previously set aside cubed potatoes (from Step 4) to the roughly mashed potatoes. Add the chopped eggs, sliced carrots, sliced cucumber, sliced green onions, diced onions, and diced ham to the potatoes. Add 1 tbsp (15g) Dijon mustard and ½ cup (125g) Japanese mayonnaise to the potatoes. Gently fold the ingredients together to make Japanese potato salad. Taste and season the potato salad with more salt and black pepper. For reference, we lightly added some black pepper and no extra salt. Serve and enjoy~

I love this recipe.  There is such a difference between American mayo and Japanese mayo. That difference makes a great flavor combination with the other ingredients.   I really like the texture of creamy and chunky potatoes.

I've had a constant craving for potato salad lately. You shared this recipe at just the right time. I can't wait to try it!

Potato salad lovers, rejoice! This Japanese potato salad is creamy, crunchy and full of umami—plus, it&#39;s paleo and Whole30 compatible! It&#39;s a great side dish for any Asian-inspired meal or a picnic in the park!

Japanese Potato Salad – Creamy, Crunchy & Umami-Packed!

Diamond Crystal kosher salt

Persian cucumbers,

rice vinegar

carrot, (thinly

shallot

hard boiled eggs, (roughly chopped)

ham ((optional))

scallions, (thinly sliced)

Plop the potatoes into a large pot and add enough cold water to submerge them so that the potatoes are at least an inch below the water’s surface. Add a generous pinch of salt and bring the contents of the pot to a boil over high heat.

Decrease the heat to maintain a steady simmer. Cook for 10 minutes or until the potatoes are tender and can be easily pierced with a fork. Drain the cooked potatoes and cool to room temperature. (Pop them in the fridge to chill them faster.)

While the potatoes are cooking, toss the cucumber slices and ½ teaspoon of kosher salt in a small bowl. Set aside for at least 10 minutes so the excess moisture can be released.

Place the salted cucumber slices in a clean kitchen towel and squeeze out and discard the liquid. Set aside the cucumber slices.

In a large bowl, stir together the paleo mayonnaise, rice wine vinegar, and mustard.

Add the cooled potatoes to the bowl. Mash well with a forker potato masher to incorporate the potatoes with the mayonnaise mixture. The resulting creamy texture should resemble chunky mashed potatoes.

Stir in the cucumbers, carrots, shallots, eggs, ham, and scallions. Taste for seasoning and adjust with salt and pepper to taste. Serve immediately or chill in the fridge before serving!

This was so yummy! First time having + making Japanese style potato salad.  It was great to get out of my usual recipes and try something new.  Loved the creamy texture and the addition of cucumbers.

A delicious potato salad that will go well with so many dishes!!

This is excellent. I've made this twice now, though I add more vinegar for a little more tang. It tastes like an eggy potato salad.

Absolute favorite!  after living in Japan and falling in love with their version of potato salad, it’s wonderful to find a paleo compliant version.  Potato salad is an absolute favorite of my husband’s.  Thankyou!

This is the best potato salad recipe.   The whole family loves it.   I double the recipe so there's enough for leftovers for everyone!

I made this recipe today and I must tell you, it is wonderful. A nice diversion from the usual potato salad. We loved it. Thank you, Sandra

So good! I have already made it twice this week.

I made this to serve with the pork roast with peach glaze and it was delicious!! I left the ham out and garnished it with a diced radish. Thank you Michelle!

https://content.jwplatform.com/videos/2NHosAqy.mp4

Potato salad lovers, rejoice! This Japanese potato salad is creamy, crunchy and full of umami—plus, it’s paleo and Whole30 compatible! It’s a great side dish for any Asian-inspired meal or a picnic in the park!

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Top 4 japanese potato salad recipes from across the web

The most viewed japanese potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed japanese potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine