Japanese Potato Salad
Recipe type: Salad
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 8
NB - Please, please, please don't use Kraft or similar cheaper mayo that contains sugar.
  • 4 medium potatoes, scrubbed and quartered (no need to peel if scrubbed clean)
  • 1 carrot, peeled and cut into small (1.5 cm pieces)
  • 1 Lebanaese cucumber or ½ Continental cucumber (sliced thinly, preferably with a mandolin)
  • 1 piece of spring onion, chopped finely (or ¼ brown onion, sliced thinly)
  • 1 tbsp rice vinegar (you can opt to use white wine vinegar instead for a zing, or leave out)
  • 1 tsp sugar
  • 1 tsp Japanese mustard (karashi) or Dijon/Whole Seed Mustard (Optional)
  • 1tsp salt
  • ⅓ cup Kewpie Mayo or traditional style mayo like S&W Whole Egg Mayo (I use a blend of Kewpie and S&W Low Fat)
  • pepper to taste
  1. Bring a pot of water to boil and add potato pieces. Cook for 10-12 minutes or until a sharp knife goes through a potato piece with no effort. Drain potatoes and set aside to cool.
  2. Prepare cucumber and spring onion and set aside. Bring small amount of water to a high simmer and add carrot pieces, cooking for about two minutes. The carrots should not be soft but tender enough to bite through easily. Drain and set aside.
  3. Combine mayo, sugar, salt, rice vinegar, mustard and pepper in a small bowl and set aside.
  4. Peel potatoes (skin should virtually fall off), roughly chop into 2cm pieces and place in a large serving bowl. Once all of the potato is chopped, either use your clean hands or a large spoon or fork to smash the potatoes a little. Don't overdo it!
  5. Add cucumber, carrots and onion and pour the mayo mixture over the top. Use a large spoon to combine all ingredients well.
  6. Season further with salt and pepper if required. Refrigerate until ready to serve.
Recipe by Gastromony at https://gastromony.com/japanese-potato-salad/