Japanese Potato Salad

Ingredients

• 4 medium-sized potatoes, peeled and cubed (about 500g / 1.1 lb) 4 medium-sized potatoes, peeled and cubed (about 500g / 1.1 lb)
• 1/2 cucumber, thinly sliced 1/2 cucumber, thinly sliced
• 1 carrot, peeled and grated 1 carrot, peeled and grated
• 1/4 onion, finely chopped 1/4 onion, finely chopped
• 2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 25g (Sugar: 4g)
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Boil the cubed potatoes in a pot of salted water until tender. Drain and let them cool.
2. 2.
   In a large bowl, combine the cooled potatoes, sliced cucumber, grated carrot, chopped onion, and chopped hard-boiled eggs.
3. 3.
   In a separate small bowl, whisk together the mayonnaise, Dijon mustard, rice vinegar, salt, and pepper until well combined.
4. 4.
   Pour the dressing over the potato mixture and gently toss until all the ingredients are coated.
5. 5.
   Adjust the seasoning if needed and refrigerate for at least 1 hour before serving.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Potatoes — Be careful not to overcook the potatoes as they can become mushy. Test their doneness by inserting a fork into a potato cube. It should easily slide through without resistance.
• Cucumber — Remove the seeds from the cucumber before slicing to prevent excess moisture in the salad.
• Hard-boiled eggs — To achieve perfectly boiled eggs, place them in a pot of cold water, bring to a boil, then remove from heat and let them sit for 10 minutes before peeling.

Tips & Tricks

• For a creamier texture, mash some of the potatoes while leaving others in small chunks.
• Add a splash of lemon juice for a tangier flavor.
• Customize the salad by adding cooked bacon, ham, or corn kernels.
• Letting the salad chill in the refrigerator for a few hours allows the flavors to meld together.
• Serve the salad with a sprinkle of chopped fresh herbs, such as parsley or dill, for added freshness.

Serving advice

Japanese Potato Salad is best served chilled as a side dish alongside grilled meats, fish, or as a filling for sandwiches. It pairs well with Japanese dishes like teriyaki chicken or sushi rolls.

Presentation advice

To enhance the presentation, garnish the salad with a sprinkle of paprika or a few slices of cucumber on top. Serve it in a decorative bowl or on a bed of lettuce for an appealing visual effect.