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Japanese Potato Salad

   

Mixing potato salad

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Japanese potato salad (ポテトサラダ) is currently my favourite potato dish. I credit that to the Japanese mayonnaise (the “kewpie” soft bottle type) which I love so much that my fridge is never without it. I also like that this salad is so colourful with specs of green, orange and yellow.

See Also: All Japanese Recipes

This potato salad is very simple, quick to make (under 30 minutes, minus the waiting and chilling time) and the ingredients are very cheap. I usually prepare the salad earlier in the day to chill until dinner time. It is an excellent side dish to complement any Japanese dishes you are cooking for the day. I also usually make extra for leftovers, so that I can whip up an effortless and delicious Japanese potato salad sandwich for breakfast the next day.

Step-by-Step Photos

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cucumbers Cut Japanese cucumber to thin, semi circle slices. Rub cucumber slices with salt, allow to ‘sweat’ for about 30 minutes. This will make the cucumbers more crunchy. Rinse, drain and squeeze dry.
carrots Cut half peeled carrot to thin, semi circle slices.
Potatoes Peel two russet potatoes and quarter them.
boil Bring a pot of water to boil. Add carrots and potatoes. Boil for 10 minutes.
Mashing potato salad Use a fork to mash the potatoes, leaving some small chunks behind.
Mixing potato salad Add corn nibblets, carrot, cucumber, Japanese mayonnaise. Season to taste with salt and black pepper (to taste). Chill in fridge before serving.
                                           

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13 Responses to “Japanese Potato Salad”

  1. Ann@Anncoo Journal — April 30, 2013 @ 8:53 pm

    Love this healthy and beautiful potato salad. Definitely want to try it for sure :)

    Reply

  2. B — April 30, 2013 @ 11:27 pm

    Delicious and yummy salad! Love the texture and taste.

    Reply

  3. Stephanie — May 1, 2013 @ 5:51 am

    yes! I love that japanese mayo too! This salad looks amazing, I’ve never thought of using that mayo on potatoes before (other than french fries). Such a good idea

    Reply

  4. Irina @ wandercrush — May 1, 2013 @ 6:52 pm

    This makes me miss Japan! So simple and satisfying. Mayo in Asia is so much tastier than the kind we have in the Western world.

    Reply

  5. Jean — May 2, 2013 @ 9:08 am

    Hi!

    Do you usually finish the mayo within 30 days as stated on the wrapper? I always can’t finish even the small bottle in 30 days so wondering if its ok to keep longer than that….

    Reply

  6. tigerfish — May 3, 2013 @ 6:16 am

    Sounds easy! And I like that the potato is mashed and act like a “binder” in this salad.

    Reply

  7. gbiru — May 3, 2013 @ 11:24 am

    hi
    can subsitute with local mayo? like ladies choices brand

    Reply

  8. Ju — May 3, 2013 @ 7:04 pm

    Great dish for our hot weather. I tried mashed potato with shredded vegetable at a Japanese stall before. Tastes great too.

    Reply

  9. masterofboots — May 4, 2013 @ 4:15 pm

    looks great! that day I was at sushi tei, and was just wondering how to do this salad :) i think they also mixed in some shredded lettuce.

    Reply

  10. lisaiscooking — May 6, 2013 @ 10:09 pm

    The kewpie mayonnaise must be great in this! The cucumber and carrot add pretty color to the salad too.

    Reply