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Japanese Potato Salad

Course: Side Dish
Cuisine: Japanese
Servings: 8

Ingredients

  • 2 (1100 g) russet potatoes, peeled and cubed
  • 1 (50 g) carrot, julienned
  • 1 (200 g) seedless cucumber, diced
  • 2 hard boiled eggs, diced
  • 2 (18 g) scallions, white and light green part only, diced
  • 3 tsp rice vinegar
  • 1/4-1/2 cup Japanese mayo
  • shichimi togarashi (or cayenne pepper)
  • salt pepper

Instructions

  • Place the potatoes in a pot with cold water. Bring the water to a boil. Reduce heat and simmer for 10-15 minutes or until the potatoes can be easily pierced with a toothpick.
  • Strain the potatoes and place in a bowl. Lightly mash and season with salt and pepper. Allow the potatoes to cool.
  • Mix in the carrot, cucumber, eggs, and scallions.
  • Mix the vinegar, mayo and shichimi togarashi in, tasting and seasoning until it’s delicious.