Japanese Potato Salad

Japanese Potato Salad 

This is everyone’s favorite salad at Tanpopo Noodle Shop as we often served it for staff meals. And believe it or not, it’s also a very popular side dish in Japan. Often, you’ll find a side of potato salad in your bento box or at deli in grocery store. In this version, the potatoes are lightly mashed and tossed with Japanese mayonnaise, cucumber, hard boiled eggs and onions.  

Peel your potatoes and cut them into smaller pieces so they cook faster.

Start with the potatoes in cold water, bring  to a boil and simmer for 15-20 minutes. The potatoes should be soft but not overcooked.

Lightly mash the potatoes.

Thinly slice cucumbers and onions. Combined all ingredients and season with salt and pepper as desired.

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Japanese Potato Salad

This is everyone’s favorite salad at Tanpopo Noodle Shop as we often served for staff meals. This is a Japanese style potato salad where potatoes are mashed and tossed with Japanese mayonnaise, cucumber, hard boiled eggs and onions. Enjoy.  

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

• 900 grams Yukon Gold potatoes
• 1/4 cup Japanese Mayonaise
• 1/8 cup Rice Vinegar
• 1 teaspoon Salt
• pinch Black Pepper
• 4 eggs Hard Boiled
• 1/3 cucumber Thinly Sliced English or Japanese Cucumber
• 1/4 onion Thinly Sliced Onion

Instructions

• Fill a medium size pot with cold water and add potatoes. Bring the water to a boil and reduce the heat to low and gently cook the potatoes until soft, about 15-20 minutes.  
• While the potatoes are cooking, boil 4 eggs to make hard boiled eggs. Cool and slice.  
  
• Remove the seeds off the cucumber and slice them thin. Sprinkle with a pinch of salt and set it aside. Slice the onion very thin and also sprinkle with a pinch of salt and set it aside for about 5 minutes. When cucumbers and onions are soft, squeeze out excess water and keep them in a fridge. 
  
• When the potatoes are soft and tender, remove the pot from the heat and drain all water. While the potatoes are hot mash them fine then add mayonnaise, vinegar and salt, mix well. Let it cool in the fridge.  
• When the potatoes are cold, add sliced cucumber, onion and hard boiled egg and mix well. Adjust seasoning with salt pepper and more mayonnaise. Serve cold. 
  

Tried this recipe?Mention @TanpopoStudio or tag #TheJapaneseKitchen!

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