Description
A creamy and delicious Japanese potato salad that is perfect as a side dish.
Ingredients
Scale
- 4 medium potatoes, peeled and cubed
- 1 carrot, peeled and diced
- 1/2 cucumber, thinly sliced
- 1/4 cup onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes.
- Add the diced carrot to the boiling water for the last 5 minutes.
- Drain the potatoes and carrot, then let them cool.
- In a large bowl, mash the potatoes and carrot together.
- Add the cucumber, onion, mayonnaise, rice vinegar, salt, and pepper. Mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the amount of mayonnaise to your liking.
- For a sweeter taste, add a little sugar.
- Serve cold for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Japanese Potato Salad, creamy potato salad, side dish