Potato Salad Japanese Style Recipe

Name: Potato Salad Japanese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 650 g potatoes, chopped; 200 g carrots, chopped; water, to steam vegetables; 1 teaspoon chicken stock powder; 100 g cucumbers; 1/2 teaspoon salt, for cucumbers; 50 g onions, sliced see instructions; water, to cover onions see instructions; 1 cup mayonnaise (200 ml); salt, to taste; ground black pepper, to taste

Servings: persons

650 g potatoes, chopped
200 g carrots, chopped
water, to steam vegetables
1 teaspoon chicken stock powder
100 g cucumbers
1/2 teaspoon salt, for cucumbers
50 g onions, sliced see instructions
water, to cover onions see instructions
1 cup mayonnaise (200 ml)
salt, to taste
ground black pepper, to taste

1
Wash the potatoes and carrots but do not peel. (This makes the vegetable fresh and gives them good texture).
2
Place in a hot steamer and cook for about 25 minutes over a medium heat, taking care to top up the water from time to time as needed. Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.
3
Peel the potatoes and carrots while hot and then transfer the potatoes to a bowl and roughly break up. Mix in the chicken stock powder and leave to cool.
4
Chop the carrots in half length ways and slice into 5 mm thick semi-circular pieces. You can make quarter -button shapes by chopping the halves carrot again length ways before slicing.
5
Cut the cucumber in half lengthways and use a spoon, remove the seeds. Cut each half again lengthways and then slice into 5 mm thick pieces. In a separate bowl, sprinkle salt over the cucumber and leave for about 2-3 minutes to soften, then squeeze to remove excess liquid. Cut the onion in half, slice and soak in water to remove any bitterness, then drain and pat dry.
6
When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve.
7
Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 650 g potatoes, chopped, 200 g carrots, chopped, water, to steam vegetables, 1 teaspoon chicken stock powder, and more.

Yes, Potato Salad Japanese Style 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.

Potato Salad Japanese Style

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