Description

Enjoy a unique twist on a classic dish with this creamy and flavorful Japanese Potato Salad! Perfectly seasoned potatoes combined with crunchy vegetables and a touch of sweetness make this a delightful side dish for any meal.

Ingredients

Scale

2 lbs potatoes, peeled and cubed

1/2 cup Japanese mayonnaise (Kewpie)

1 small cucumber, thinly sliced

1 small carrot, finely chopped

1/4 cup red onion, finely chopped

2 hard-boiled eggs, chopped

1 tbsp rice vinegar

1 tbsp sugar

Salt and pepper to taste

Instructions

Boil the cubed potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.

In a large bowl, mash the potatoes, leaving some chunks for texture.

Add the thinly sliced cucumber, finely chopped carrot, and red onion to the bowl.

Stir in the chopped hard-boiled eggs.

In a small bowl, mix the Japanese mayonnaise, rice vinegar, sugar, salt, and pepper.

Add the mayo mixture to the potatoes and vegetables, stirring until well combined.

Chill the salad in the refrigerator for at least 1 hour before serving.

Prep Time: 20 minutes