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Japanese Potato Salad

A recipe for Japanese Potato Salad! This light and fluffy salad pairs potatoes with carrot, cucumber, eggs, and a bit of Japanese mayonnaise.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 4 Servings
Course: Salad
Cuisine: Japanese

Ingredients

  • 1/2 long Japanese cucumber thinly sliced
  • 1/2 teaspoon salt plus extra to taste
  • 3 large starchy potatoes such as King Edward or Russet potatoes
  • 1 small carrot peeled and thinly sliced
  • 1/2 onion thinly sliced lengthways
  • 1 soft-boiled egg
  • 2 tablespoons (40 milliliters) Japanese mayonnaise Australian tablespoons are 20 milliliters compared to the US 15 milliliters, adjust to taste

Instructions

    Cup of Yum
  1. Place the cucumbers in a bowl with the salt and toss to combine.
  2. Let them sit for about 15 minutes, then rinse and squeeze out as much excess liquid as possible, then pat dry with kitchen paper.
  3. Peel and roughly chop the potatoes and place them in a saucepan of cold water.
  4. Bring to a boil, then simmer for 15 minutes.
  5. Add the carrot and the onion for the last 5 minutes of cooking, then drain.
  6. Place the potatoes, carrot and onion back into the saucepan and stir briefly- this will start breaking up the potatoes. You still want partial soft chunks of potato.
  7. Peel and mash the egg, then combine all the ingredients gently together along with some salt to taste.