Japanese Potato Salad

4.9 from 9 reviews

Author: Anita Jacobson

Courses: Appetizers

Cuisines: Japanese

Ingredients: Egg Vegetables

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4

Ingredients

• 3 medium-size potato, boiled and diced
• 2 hard-boiled eggs, diced
• 1/2 cup carrot, boiled and diced
• 1 cucumber, seeded and thinly sliced
• 1/4 large onion, peeled and thinly sliced
• 1/2 cup (~ 120 gram) Japanese Kewpie mayonnaise
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste

Instructions

1. Mix cucumber and onion in a bowl with 2 teaspoon salt. Lightly massage the salt into cucumber and onion, and set aside for 15 minutes. Gently squeeze out as much liquid from cucumber and onion.
2. Place potato, egg, carrot, cucumber, and onion in a large mixing bowl. Add mayonnaise, salt, and pepper. Gently toss to coat.
3. Divide into 4 serving bowls and serve immediately.