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Japanese Potato Salad

A fresh, creamy and colourful accompaniment to summer meals with potatoes, carrots and cucumbers!
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4.94/5 (33)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Input, Main course, Salad, Side dish
Cuisine: Japanese
Servings: 2 people
Calories: 368kcal
Author: Marc Winer

Ingredients

  • 2 potatoes around 225 to 300 g
  • 50 g carrot
  • 80 g cucumber
  • 1 egg
  • 0.25 onion
  • 60 g of ham
  • 15 ml neutral oil
  • 5 ml rice vinegar
  • 0.5 teaspoon pepper
  • 5 tablespoons Japanese mayonnaise
  • 1 teaspoon salt for potato water
  • 1 teaspoon salt for the first blend
  • 2 teaspoons salt for vegetables
US Customary - Metric

Procédé

  • Peel the potatoes and cut into small 4 cm pieces.
    2 potatoes
    pommes de terre découpées
  • Place the potatoes and salt in a saucepan, then add cold water 2 cm above the potatoes. After boiling over high heat, reduce the heat to low and cook for about 15 minutes, until a fork easily penetrates the potatoes.
    1 teaspoon salt
    pommes de terre bouillies
  • Drain the water and lightly mash the potatoes in the colander, stirring to remove excess water. Then mash them lightly, leaving some chunks behind. This will give a rich texture if you leave small pieces of potato.
    Pomme de terre écrasées
  • Transfer the potatoes to a large salad bowl and add the oil, vinegar, salt from the first mixture and ground pepper. Mix well and leave to cool.
    15 ml neutral oil, 5 ml rice vinegar, 0.5 teaspoon pepper, 1 teaspoon salt
    pommes de terre salées et poivrées
  • While the potatoes are cooling, prepare the other ingredients.
    ingrédients découpés
  • Boil the egg in hot water. Once boiling, reduce heat to low and cook for 10-12 minutes. Put the egg in cold water until it cools, then shell it and cut it into small pieces.
    1 egg
  • Peel the cucumber and carrot, then cut into thin slices. Put them in a bowl, add the teaspoons of salt, mix and leave to stand until the water comes out (about 5-8 minutes). Squeeze out excess water.
    50 g carrot, 80 g cucumber, 0.25 onion, 2 teaspoons salt
    légumes avec sel
  • Cut the ham into small slices.
    60 g of ham
    jambon et oeuf découpés
  • Add the egg, ham, cucumber and carrot to the large bowl of cooled potatoes.
  • Add the mayonnaise and mix well.
    5 tablespoons Japanese mayonnaise
    mayonnaise kewpie dans salade
  • Adjust the amount of mayonnaise, salt and pepper to taste.

Notes

Once everything's ready, it's optional, but I also like to put the salad in the fridge for a few minutes before serving. This allows the flavors to meld together and gives the salad an extra freshness.

Nutrition

Calories: 368kcal | Féculents: 42g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 1210mg | Potassium: 1171mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4332IU | Vitamin C: 46mg | Calcium: 59mg | Iron: 3mg
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