I am a bit fussy; I don’t care much for mayo or hard boiled eggs. As those are key ingredients in potato salad, I don’t much care for it either.

However, when my husband and I went to a Japanese store and ordered bento boxes, I loved the funky mashed potatoes. It turns out they weren’t mashed potatoes after all, but Japanese potato salad.

When my mom was looking for a potato salad for a 4th of July picnic, we decided to make this. (Of course, my husband nicely modified it for me, so what I am sharing with you is the modification. Click on the link for the original recipe.)

Japanese Potato Salad

3 medium boiling (firm) potatoes, well scrubbed
1 small carrot
About 3 inches of a seedless cucumber
1 egg
Salt and pepper
1/2 cup of mayonnaise

Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.

In the meantime, slice the cucumber very thinly. Sprinkle with a little salt, and let sit for a while (10 minutes or more) until the vegetable exudes its juice. Squeeze firmly to get rid of the juice.

When the potatoes and carrot are done, drain, and peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.

Peel the hard boiled egg and chop up finely.

When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber egg. Mix in the mayonnaise. Mash until the consistency of mashed potatoes. (You can also leave it chunky if you prefer.) Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).


I shared this post at The Grocery Cart Challenge, Delicious Dishes, Life as Mom, and Tempt My Tummy Tuesdays.

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