Healthy Japanese Potato Salad Recipe with Fresh Cucumbers, Carrots, and Red Onion

Embark on a culinary journey to Japan with this mouthwatering Japanese potato salad. This yōshoku dish – Western-inspired Japanese cuisine – puts a delightful spin on the traditional potato salad we all know and love. The secret? A creamy, tangy dressing and a medley of fresh vegetables that add crunch and color.

What sets this potato salad apart is its perfectly mashed texture, allowing the flavors to meld beautifully. The addition of cucumber, carrots, and corn creates a symphony of textures, while the Japanese-style mayonnaise brings a luxurious creaminess that’s hard to resist.

The star of the show is undoubtedly the Japanese mayonnaise, such as Kewpie. Its extra creaminess and subtle sweetness elevate this dish to new heights. Can’t find it at your local store? No worries – you can easily whip up a homemade version that captures that authentic taste.

The key to potato perfection lies in the cooking method. Starting with cold water ensures even cooking, while generously salting the water infuses the potatoes with flavor from the inside out. The result? Tender, flavorful potatoes that form the ideal base for this salad.

To keep your salad crisp and fresh, we’ve included a clever trick: salting the cucumbers draws out excess moisture, preventing a watery end result. This simple step makes a world of difference in the final texture of your salad.

Get ready to impress your family and friends with this Japanese twist on a beloved classic. It may look familiar, but one bite will transport you straight to the bustling streets of Tokyo!

Japanese Potato Salad With Cucumbers, Carrots, and Red Onion

Ingredients

• 1 1/2 pounds russet potatoes, about 2 to 3 large potatoes, peeled and quartered
• Kosher salt
• 2 Persian cucumbers (4.4 ounces; 125g), thinly sliced crosswise
• 2 teaspoons rice wine vinegar
• 6 tablespoons homemade or store-bought Japanese mayonnaise (3 ounces; 85g), such as Kewpie
• 1/2 teaspoon Japanese hot mustard
• 1 small carrot (2 ounces; 55g), quartered and thinly sliced crosswise
• 1/4 red onion (2 ounces; 55g), thinly sliced
• 2 hard boiled eggs, peeled and chopped
• 1 scallion, white and light green parts only, chopped

Directions

1. Start by preparing the potatoes. Place them in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Once boiling, reduce the heat and simmer until the potatoes are fork-tender, about 10 to 15 minutes. Drain the potatoes and transfer them to a large bowl to cool.
2. While the potatoes are cooking, prepare the cucumbers. Slice them thinly and place in a bowl with 1/2 teaspoon of salt. Mix well and let stand for 10 minutes. This process will draw out excess water. After 10 minutes, drain and gently squeeze the cucumbers with paper towels to remove any remaining liquid.
3. In a small bowl, create the dressing by whisking together the rice vinegar, Japanese mayonnaise, and hot mustard until smooth and well combined.
4. Once the potatoes have cooled slightly, mash them with a potato masher or large fork, leaving some small lumps for texture. Add the prepared cucumbers, sliced carrots, red onions, chopped eggs, and scallions to the bowl. Pour over the mayonnaise mixture and gently fold everything together until well combined. Taste and adjust the seasoning with salt if needed.

Recipe Tips and Variations

• For an extra pop of color and sweetness, try adding 1/4 cup of corn kernels to your salad.
• Want to make it a complete meal? Mix in some diced ham or shredded chicken.
• For a tangier flavor, increase the amount of rice vinegar to 1 tablespoon.
• Experiment with different vegetables like blanched green beans or peas for added nutrition and crunch.