Japanese Potato Salad – a delicious recipe with rice vinegar, brown sugar, Mayonnaise, celery, carrot, Parsley. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Rinse potato in running water. Put into microwave safe glass container, keeping wet. Cover with lid or plastic wrap (microwave safe), and heat in microwave for 7-8 min. Peel the skin using paper towels while the potato is still warm.", "In a medium bowl add potato, and gently smash with masher or fork making sure you leave some chunks. Add sugar, salt, and vinegar, stirring. Last, add and stir kewpie Mayonnaise, and let it cool to room temperature.", "{Meanwhile cut veggies}
2
Peel and thinly slice celery. Salt the celery to dehydrate. Set aside for 5min. Dice ham into 1/2 inch slices.", "Squeeze the water out of celery, and add to the potato bowl. Add the rest of veggies and ham, stirring. Season with pepper."]
137
kcal
Calories
10
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 potato(8oz.), 1 1/2 TBSP. rice vinegar*, 1/2 TBSP. brown sugar, 3 TBSP. Kewpie Mayonnaise**, and more.
Yes, Japanese Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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