Japanese Potato Salad ポテトサラダ
User Reviews
4.9
Japanese Potato Salad ポテトサラダ
Description
This Japanese Potato Salad involves boiling peeled potatoes until tender, then mashing lightly to retain some chunkiness. The onion and carrot are chopped finely and microwaved briefly to soften and bring out sweetness. Ham, apple, and cucumber add varied textures and flavors, with the apple contributing a subtle sweetness that brightens the salad. A mixture of mayonnaise and milk creates a creamy dressing that is blended with the cooled potato mash and other ingredients. The final seasoning with salt and black pepper adjusts the balance of flavor.
The salad’s texture combines soft and firm elements, with cool crunchy vegetables contrasting the creamy potatoes. It works well as a side dish in Japanese meals or a refreshing salad option. The gentle cooking of vegetables and the cooling temperature when mixing with mayonnaise prevents separation and maintains the salad’s smooth mouthfeel.
Notes emphasize mashing potatoes while hot to preserve their starch texture and adding the mayonnaise mixture when the potato cools to about 50–60°C to help it integrate without separating. Microwaving the onion beforehand helps mellow its flavor.
Ingredients
- 500 g potato
- 50 g onion
- 25 g carrot
- 50 g ham
- ¼ apple small size
- 25 g cucumber
- 3 tbs mayonnaise Kewpie brand
- 1 tbs milk
- salt to taste
- black pepper to taste
Instructions
- 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.
- While the potatoes are being cooked, chop the onion and carrot into small pieces then put them on a plate, cover with plastic wrap and microwave for 2 minutes on 500w and set aside.*1
- Cut the ham and apple into small pieces. Slice the cucumber thinly.
- Combine the 3 tablespoons mayonnaise and 1 tablespoon milk. Set it aside.
- Turn the heat off and drain 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 potato chunks still in shape. *2
- Place the mashed potato, onion, carrot, apple, cucumber, and ham into a bowl and add the mayonnaise mixture and mix to combine. *3
- Season with salt and black pepper to taste then serve.
Notes
- Microwaving onion before mixing softens its texture and enhances its sweetness.
- Mash potatoes while still hot to maintain good starch texture and avoid a sticky "mochi"-like consistency.
- Add mayonnaise mixture once potatoes cool to around 120-140°F (50-60°C) to prevent separation and improve blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 233mg | 10% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 45mg | 5% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
