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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
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
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