Creamy Japanese Potato Salad | Marion's Kitchen (2024)

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Creamy Japanese Potato Salad

Ingredients

Steps

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  For the potato salad, place potatoes in a large pot and cover with water. Season water generously with salt. Place over high heat and bring to the boil. Simmer for25minutes or until easily pierced with a knife.

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  While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with ½ teaspoon of salt. Mix well and set aside for 10 minutes. Then gather the vegetables with your hands and gently squeeze and discard any excess liquid.Place vegetables in a large bowl.

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  Drainthe cookedpotatoes andallow them to cool slightly. Use a small knife to peel off and discard the potato skins (a tea towel will help with holding the warm potatoes). Cut the peeled potato into rough chunks.Add the potato to the bowl with the cucumber and carrot.

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  Add the eggs, mayonnaise, vinegar, mustard and spring onion. Mix until well combined (the potato will resemble part mash, part potato salad). Season with salt and sprinkle withfurikakeif using.

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  Notes:

  – Japanesefurikakeis a seasoning for cooked rice. It typically contains a mix of dried fish, seaweed, sesame seeds and other dried ingredients. Find it ananAsian grocery store or order it online.

ChristmasDinnerEasterHoliday seasonJapanese cuisineLunchMeat-freeSaladsSidesThanksgiving

4potatoes (about 800g/1.7lb)

½ small cucumber, thinly sliced

¼ cup carrot strips or coarsely grated carrot

2 hard boiled eggs, roughly chopped

½ cup Japanese ‘Kewpie mayonnaise*

1 tsp white vinegar

1 tsp hot mustard

¼ cup sliced spring onion (scallions)

Japanesefurikake* to serve (optional)

sea salt