Recipe: Japanese-Style Potato Salad By Asian Food Channel

A staple in any Japanese home, this easy-to-make potato salad is a definite crowd pleaser.

40 mins needed (20 mins for preparation, 20 mins for cooking)


Serves 4 people

  • 4 potatoes (peeled, diced and boiled until tender)
  • ½ carrot, julienned
  • ½ cucumber, sliced
  • ¼ yellow onion, sliced
  • 1 stalk spring onions, sliced
  • 2 eggs, hard boiled and diced
  • 1 Tbsp ikura, optional
  • 100 ml Japanese mayo
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp sugar
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Step 2 – Assemble potato salad

  • In a large bowl, add potatoes, pickled vegetables, eggs, mayo, and 1 tspwhite pepper. Mix well, gently mashing potatoes with a fork or potato masher, but leaving some large chunks behind. Set aside to cool, either on a counter or in the refrigerator.

Tip: Use potatoes with a higher starch content for a creamy texture. These include russet and Idaho potatoes.

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