Japan / Appetizers

Japanese potato salad

Name: Japanese potato salad
Prep time: 20 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 500 g potatoes; 100 g cucumber; 50 g carrot; 4 tbsp commercial mayonnaise; 1 tsp rice vinegar; 0.25 tsp salt

A home-cooking adaptation of japanese potato salad, with practical ingredients and clear steps.

Prep20 min

Cook20 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Peel and cube potatoes; boil until tender, adding thin carrot slices for the final three minutes.
Salt thinly sliced cucumber, leave ten minutes and squeeze dry.
Drain potatoes, mash roughly and cool promptly in a shallow bowl.
Fold in vegetables, mayonnaise and vinegar. Refrigerate until serving.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Egg in mayonnaise. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 201 kcal
Protein: 2.9 g
Carbs: 23.5 g
Fat: 10.8 g
Fibre: 3.2 g
Total sugar: 2.1 g
Sodium: 254 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it