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Japanese-Style-Potato-Salad

Japanese style Potato Salad

Ingrid - Alfalfa House Member
An Easy potato salad recipe. Excellent as a side dish accompanied with grilled or BBQ food
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 30 mins
Course Salad, Side Dish
Cuisine Australian, Japanese
Servings 6

Ingredients
  

  • 1 small Lebanese cucumber peeled in intervals, deseeded and thinly sliced
  • 1 small purple onion thinly sliced
  • 2 medium eggs
  • 1 kg Kipfler potatoes or any other potatoes of your choice
  • 1 medium carrot peeled and cut into thin half moons
  • 1 tbsp rice wine vinegar or white wine vinegar
  • 1 cup Kewpie mayonnaise I like the flavour of this mayonnaise. You can substitute any other mayonnaise of your choice.
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Toss the cucumber and onion in a little salt and drain for 15 mins.
  • Rinse off the salt and dry on paper towel. 
  • Bring small saucepan of water to boil and hard boil eggs – maybe 6 - 8 minutes
  • Transfer eggs into iced water and tap the shells all over while in the water – this makes it much easier to peel the eggs.Peel and roughly chop
  • Cook sliced carrots in boiling water for 3-4 mins, cooked and not mushy.
  • Cook potatoes and peel while hot. Roughly chop and mash, season with salt – or not.
  • While potatoes are still warm – not steaming hot – add the vinegar, half the mayonnaise, cucumber, onion, carrot and eggs and mix together. 
  • Taste and adjust seasoning if needed and add more mayonnaise if required. I personally use less than a cup of Kewpie.
Keyword potato salad