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
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 the potatoes and cut them into bite-sized pieces, then place them in a bowl.
- Bring water to a boil in a steamer and steam the potatoes for 15 minutes, or until soft and tender.
- Gently mash the potatoes, leaving some small chunks for texture. Set aside to cool before mixing.
- Prepare the Persian cucumber slices and shallot slices by soaking them in salted water for a few minutes. Drain and squeeze them hard to remove excess water, then set aside.
- In a large mixing bowl, combine the mashed potatoes, cucumber slices, shallot slices, imitation crab meat, and seasonings: Japanese mayonnaise, condensed milk, 1 teaspoon of salt, and ground black pepper. Mix well with a spatula.
- Serve immediately, or refrigerate for 30 minutes for a chilled Japanese potato salad.
Video
Notes
- To make a creamy potato salad, cook or steam the potatoes until soft and tender. However, we don’t want the potatoes to be overcooked, which will be too moist and easily fall apart.
- Mash the potatoes until smooth but leave a few small chunks for the perfect texture.
- Soaking cucumber and shallot slices in salted water will help remove the pungency from shallot (or onion) and make cucumber crunchier.
Nutrition
Calories: 174kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 1696mg | Potassium: 673mg | Fiber: 4g | Sugar: 6g | Vitamin A: 42IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg