Creamy & Tangy Japanese Potato Salad
This Japanese Potato Salad is a creamy, refreshing side dish with a perfect balance of tangy and sweet flavors. Easy to make and endlessly customizable, it’s a crowd-pleaser for any occasion!
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Servings: 6
Calories: 180kcal
Ingredients
- 2 large Yukon Gold potatoes about 1.5 lbs / 700g, peeled and cubed
- 1 small cucumber thinly sliced
- 1 small carrot julienned
- ½ cup ham or bacon diced (optional)
- ¼ cup Japanese mayonnaise Kewpie
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt plus extra for salting vegetables
- Black pepper to taste
Instructions
- Cook Potatoes: Boil potatoes in salted water until tender (15-20 mins). Drain and mash, leaving some chunks.
- Prep Vegetables: Toss cucumber and carrot with salt. Let sit 10 mins, then squeeze dry.
- Mix Salad: In a bowl, combine potatoes, vegetables, ham, mayo, vinegar, sugar, and salt. Mix gently.
- Chill: Refrigerate for at least 1 hour before serving. Garnish with extra mayo and black pepper.
Notes
- Texture: For a smoother salad, mash potatoes thoroughly. For chunkier, leave more pieces.
- Make Ahead: Flavors improve after chilling, so prepare a few hours in advance.
- Add-Ins: Try boiled eggs, corn, or apples for variation.
- Vegan Option: Omit ham and use vegan mayo.
- Storage: Keep refrigerated and consume within 3 days.
- Bonus Upgrade: Top with furikake or toasted sesame seeds for extra crunch!
Nutrition
Serving: 150g | Calories: 180kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 350mg | Potassium: 500mg | Fiber: 3g | Sugar: 3g