Japanese potato salad
Japanese potato salad, from above
Non vegEggJapan

Japanese potato salad

Half mashed, half chunky, creamy and tangy. The bento box's favourite side.

35 minTime
6 gProtein each
mildSpice
Potesara2 chapters · 1 min read

Make it your way

Grandma's wayHalf mashed potato, cucumber, carrot, egg and Japanese mayo.
The original
285kcalsame
6 gproteinsame
4 gfibresame
35minutessame

Japanese potato salad.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato3 medium
Carrot1 small, thinly sliced
Cucumber½, thinly sliced
Onion2 tbsp, thinly sliced
Egg2, boiled
Rice vinegar2 tsp
Mayonnaise⅓ cup, Japanese style
Prepared mustard½ tsp
Sugar½ tsp
Salt¾ tsp, divided
Black peppera pinch

Method

4 steps
  1. 1Salt the cucumber and onion slices, rest 10 minutes and squeeze dry.
  2. 2Boil peeled potato chunks with the carrot until tender. Drain, return to the pot and shake over heat to dry.
  3. 3Roughly mash, leaving chunks, and season with vinegar, sugar and salt while hot. Cool.
  4. 4Fold in mayonnaise, mustard, cucumber, onion, chopped egg and pepper.
Serve it like this

Scoop into a small mound in a bento or on a plate beside crisp lettuce, cold or room temperature.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Japanese potato salad: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
With a main Tonkatsu30 min
With a main Chicken katsu curry60 min
On the side Miso soup20 min
To drink Matcha latte5 min
Sign up to send it to your cook