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    You are in: Home / Recipes / Japanese Potato Salad Recipe
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    Japanese Potato Salad

    Japanese Potato Salad. Photo by littlemafia

    1/1 Photo of Japanese Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    puppitypup's Note:

    I had Japanese potato salad for the first time a few weeks back at a Zaar luncheon held at a Japanese Tea Garden. I liked it so much that I had to come home and look it up online. I learned that although potatoes weren't a part of traditional Japanese cuisine, potato salad has since become a daily fixture in Japanese lunch boxes. Japanese potato salad is creamy and non-acidic, no vinegar and no pickles here. This recipe is from justhungry.com, tweaked a bit by me to resemble what I had at the Tea Garden. Posted for Zaar World Tour. Time doesn't include cooling time. By the way, we enjoyed lunch so much we forgot to check out the garden :lol:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the potatoes in their skins until tender. Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.
    2. 2
      In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
    3. 3
      When the potatoes and carrot are done, drain and peel them while still hot (holding each in a kitchen towel to peel them helps). Smash the potatoes and shred the carrot. Mix in a little salt and pepper and leave to cool.
    4. 4
      Peel the hard boiled egg and chop up finely.
    5. 5
      When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).
    6. 6
      Note regarding mayonnaise: The ideal mayo to use is a Japanese one. Next best would be to make your own, using a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. ("Extra Light" olive oil is fine.) Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayo will do as long as it's not too heavy on the vinegar flavor. Salad cream such as Miracle Whip should not be used however.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on January 10, 2012

      55

      Wow. This potato salad is delicious. Thank you for sharing. Definitely be making again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2009

      55

      Brought back nice memories! I did think of obento when I ate this. I used regular mayo (and it was ok), the egg and I didn't boil the carrot. I'll make this a lot! Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2009

      55

      Nice! I was looking for a recipe for Japanese Potato Salad. We will be making this tomorrow but I will leave the egg out and add a handfull of tube pasta and ham. That is how they make it at one of my very favorite izakayas! Thank you, you saved me from having to ask the owner how she makes it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Japanese Potato Salad

    Serving Size: 1 (125 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 267.5
     
    Calories from Fat 133
    49%
    Total Fat 14.8 g
    22%
    Saturated Fat 2.1 g
    10%
    Cholesterol 11.4 mg
    3%
    Sodium 318.0 mg
    13%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.4 g
    17%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    seedless cucumber

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