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Japanese Potato Salad

Ingredients

  • 2 lb red potatoes, scrubbed, partially peeled (cut in half if needed to make same size)
  • 3 tbsp milk
  • ½ English cucumber, seeded and thinly sliced 
  • 2 carrots, peeled and grated
  • 1 tbsp red onion, chopped
  • 2 green onions, sliced (reserve the top green for garnish)
  • 2 hardboiled eggs, chopped
  • Kosher salt
Dressing:
  • 4 tbsp Japanese mayonnaise or regular can be used 
  • 2 tsp rice wine vinegar
  • ½ tsp Japanese mustard or your preferred mustard

Instructions

  • Place potatoes in a large pot and fill the pot with water to cover potatoes—season water with kosher salt. Bring the pot to a boil over high heat and reduce to a simmer. Cook until potatoes are fork tender, 15-20 minutes. Drain potatoes and set aside.
  • While the potatoes cook, prepare the ½ cucumber, grate the carrots, and hard-boil the eggs.
  • Combine the mayonnaise, rice vinegar, and hot mustard in a small bowl. Set aside.
  • Place more than half of the cooked potatoes in a large bowl and add the milk. Using a masher, roughly mash the potatoes, still leaving texture. Add the cucumbers, carrots, red onion, and green onions, and pour the dressing over the potatoes. Fold to combine.
  • Roughly mash the balance of the potatoes, leaving larger chunks for texture, and the chopped hardboiled eggs and fold to combine—season with salt to taste.
  • Serve immediately or can be made a day in advance.
  • Garnish with sliced green onion tops.
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