Japanese Potato Salad
Easy and quick Japanese Potato Salad recipe brings you an ultimate side to the table in less than 30 minutes. It's creamy, flavorful, and very comforting.
Servings: 3 People
Calories: 258kcal
Ingredients
- 2 potatoes about 5 ounces each, peeled and diced
- 1/2 Persian cucumber finely sliced
- 1 shallot sliced
- 2 teaspoons salt divided
- 1 cup water
- 4 imitation crab meat sliced
- 3 tablespoons Japanese mayonnaise Kewpie
- 1 tablespoon condensed milk
- 1/2 teaspoon ground black pepper
Instructions
- Peel and cut the potatoes into bite-sized pieces and place them in a bowl.
- Bring water to a boil in a steamer, and steam the potatoes for 15 minutes until soft and tender.
- Gently mash the potatoes and leave some small chunks for texture. Set aside to cool down before mixing.
- Prepare Persian cucumber slices and shallot slices by soaking them in salted water for a few minutes. Drain and squeeze hard to remove the excess water. Set them aside.
- In a large mixing bowl, add mashed potato, cucumber slices, shallot slices, imitation crab meat, and seasoning with Japanese mayonnaise, condensed milk, 1 teaspoon of salt, and ground black pepper. Mix well with a spatula.
- Serve immediately, or refrigerate it for 30 minutes to have a chilled Japanese potato salad.
Video
Notes
Waxy potatoes are best here. Try red or Yukon gold for the best flavor.
Nutrition
Calories: 258kcal | Carbohydrates: 32.4g | Protein: 5.3g | Fat: 11g | Saturated Fat: 1.9g | Cholesterol: 26mg | Sodium: 1843mg | Fiber: 3.6g | Sugar: 6.8g