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Japanese potato salad

Prep Time: 30 minutes

Cook Time: 20 minutes

Yields: 4-6 servings

Description Edit

I think I like this better than the "traditional" potato salad. It tastes good; you should give it a try.

Ingredients Edit

  • 3 medium boiling (firm) potatoes, well scrubbed
  • 1 small carrot
  • About 10 cm / 4 inches of a seedless cucumber
  • 1 small onion
  • 1 egg
  • salt and pepper to taste
  • 3/4 to 1 cup of mayonnaise, Japanese or homemade preferred (Kewpie mayonnaise works best)

Directions Edit

1. Boil the potatoes in their skins until tender (you should be able to poke a skewer through one without any resistance).

2. Boil the carrot, unpeeled, in the same pot.

3. In a separate pot, boil the egg until it is hard boiled.

4. Slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for up to ten minutes. Squeeze firmly to get rid of the juices.

5. When the potatoes and carrot are done, drain and peel them while they are still warm.

6. Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.

7. Peel the boiled egg and chop up finely.

8. Once the potatoes and carrot mixture have 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).

Note: If you are bringing this to a picnic, be sure to pack it in a cooler. It will keep better, and taste better chilled than at room temperature.

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