Japanese Potato Salad
This Japanese potato salad recipe is creamy yet crunchy, with umami flavor laced throughout. It’s so versatile AND easy to make! Watch the video below to see how I make it in my kitchen.
Servings 8 servings
Calories 160kcal
Ingredients
- 4 large Yukon Gold potatoes
- 1 teaspoon dashi or stock powder
- 1 tablespoon rice vinegar
- 2 boiled eggs chopped
- 1/2 cup corn
- 1/2 small onion sliced
- 1/2 large carrot chopped
- 2 ounces ham chopped, optional
- 1/3 cup mayonnaise
Instructions
- Boil the potatoes in a large pot of salted boiling water until tender, around 10 minutes.
- Drain the potatoes and transfer them into a large bowl. Using a potato masher, mash until mostly smooth. Stir through the dashi seasoning and rice vinegar. Cover the bowl and refrigerate the potatoes until cool.
- Once cooled, add the eggs, corn, onion, carrots, ham, and mayonnaise, and mix until combined.
- Serve immediately.
Video
Notes
TO STORE: This salad can be made up to two days in advance. If you have leftovers, store them in the refrigerator for up to three days.
TO FREEZE: Place leftovers in a shallow container and store them in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Sodium: 154mg | Potassium: 423mg | Fiber: 2g | Vitamin A: 786IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 1mg | NET CARBS: 16g