Japanese Potato Salad Recipe

5 from 1 vote

This Japanese potato salad recipe is one of the most versatile potato salad recipes you will make. On the menu at izakayas, in bento boxes, and served with dishes such as tonkatsu, a typical Japanese potato salad comprises partly-mashed potato cubes, finely sliced cucumbers and carrots, corn kernels, boiled eggs, ham, and Japanese mayonnaise.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: Japanese

Servings:

Calories: 284kcal

Author: Lara Dunston

Ingredients

100 g cucumbers finely sliced
60 g carrot finely sliced
1 tsp table salt
400 g russet potatoes boiled, diced
40 g purple shallots finely diced
50 g corn kernels boiled or canned
1 hard-boiled egg diced
100 g ham diced
1 tsp sea salt
1 tsp white pepper
4 tbsp Japanese mayonnaise
1 tbsp rice vinegar
4 chives finely chopped
1 tsp corn kernels for garnish
1 tsp freshly ground black pepper

Instructions

Lay the cucumber and carrot slices on a tray or cutting board, sprinkle with salt, and rub the salt into the vegetables. After 15 minutes, transfer the sliced veggies to a fine mesh sieve, wash the salt off them under running water, squeeze any excess liquid out of them, then dry them with a paper towel.
In a mixing bowl, roughly mash around half the boiled diced potatoes, so that half the diced potatoes still remain firm, then add the carrot and cucumber slices, other vegetables, ham, seasoning, mayonnaise, and vinegar, half the chives, and combine well. Taste, and adjust the seasoning to your palate.
Scoop the potato salad out and into a serving bowl, sprinkle on the remaining chives as well as a teaspoon of corn kernels, and some freshly ground black pepper, and serve.

Nutrition