Description
Japanese Potato Salad is a creamy, tangy dish with soft potatoes, crunchy vegetables, and a delicious mayonnaise-based dressing. It’s a refreshing and comforting side dish, perfect for summer barbecues or as an accompaniment to any meal.
Ingredients
Scale
- 2 large potatoes
- 1 carrot
- 1/2 cucumber
- 2 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes. Boil them until tender.
- Peel and slice the carrot. Boil until tender.
- Dice the cucumber and hard-boiled eggs.
- In a large bowl, combine the potatoes, carrot, cucumber, and eggs.
- In a separate bowl, mix the mayonnaise, rice vinegar, sugar, salt, and pepper.
- Add the mayonnaise mixture to the vegetables and eggs. Mix well.
- Chill in the refrigerator before serving.
Notes
- For extra crunch, you can add a small amount of finely chopped onion or a dash of mustard to the mayonnaise mixture.
- The salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes