Japanese Potato Salad With Cucumbers, Carrots, And

Name: Japanese Potato Salad With Cucumbers, Carrots, And Red Onion Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered; Kosher salt; 2 Persian cucumbers, thinly sliced crosswise; 2 teaspoons rice wine vinegar; 6 tablespoons; or store-bought Japanese mayonnaise, such as Kewpie; 1/2 teaspoon Japanese hot mustard; 1 small carrot, quartered and thinly sliced crosswise; 1/4 red onion, thinly sliced; 2; , chopped; 1 scallion, white and light green parts only, chopped

Servings: persons

1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
Kosher salt
2 Persian cucumbers, thinly sliced crosswise
2 teaspoons rice wine vinegar
6 tablespoons
or store-bought Japanese mayonnaise, such as Kewpie
1/2 teaspoon Japanese hot mustard
1 small carrot, quartered and thinly sliced crosswise
1/4 red onion, thinly sliced
2
, chopped
1 scallion, white and light green parts only, chopped

1
Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.
2
Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
3
In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.
4
Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

148

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered, Kosher salt, 2 Persian cucumbers, thinly sliced crosswise, 2 teaspoons rice wine vinegar, and more.

Yes, Japanese Potato Salad With Cucumbers, Carrots, And Red Onion Recipe 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.

That's it — enjoy your meal!

Japanese Potato Salad With Cucumbers, Carrots, And Red Onion Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions