24min 4 ppl
Japanese Potato Salad
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
200 kcalper person
Protein 4g
Carbs 22g
Fats 11g
About this dish
Roughly mashed boiled potatoes folded with cucumber, carrot, hard-boiled egg and a generous amount of mayonnaise. Creamier and chunkier than a Western potato salad, and just as addictive.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Potatoes500 g
- Cucumberthinly sliced1
- Carrotdiced1
Dairy & Eggs
- Eggs2
Spices & Seasonings
- Flaky sea salt5 g
- White pepper2 g
Oils & Condiments
- Mayonnaise80 g
- Rice vinegar10 ml
Utensils
- Chopping board
- Sharp knife
- Saucepan
- Mixing bowl
Method
1
Peel the potatoes and cut into large chunks.
Approx. 5 minutes
2
Thinly slice the cucumber, toss with a pinch of salt and leave to stand for 10 minutes to draw out excess water.
Approx. 3 minutes
3
Dice the carrot into small cubes.
Approx. 3 minutes
4
Place the potatoes in a saucepan of cold salted water, bring to the boil and cook for 15 minutes until tender.
Approx. 15 minutes
5
Place the eggs in a separate saucepan of cold water, bring to the boil and cook for 9 minutes for a firm yolk, then cool under cold running water and peel.
Approx. 9 minutes
6
Squeeze the excess liquid from the cucumber slices, then drain the potatoes and mash roughly with a fork while still warm.
Approx. 4 minutes
7
Chop the peeled eggs and fold them into the potatoes with the cucumber, carrot, mayonnaise, rice vinegar, salt and white pepper.
Approx. 4 minutes
