Japanese Potato Salad

Japanese cuisine is one of my absolute favourites and this Japanese Potato Salad is a perfect twist on a classic.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 4 medium potatoes, peeled and cut into bite-sized pieces
• 1 small carrot, peeled and thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup frozen peas, thawed
• 1/4 small red onion, thinly sliced
• 2 hard-boiled eggs, chopped
• 1/2 cup Japanese mayonnaise (such as Kewpie)
• 1 tbsp rice vinegar
• 1 tsp sugar

Instructions

1. Place the potatoes and sliced carrots in a large pot and cover with water.
2. Bring to a boil over medium-high heat and cook until the potatoes and carrots are tender, about 8 minutes, depending on size.
3. While the potatoes and carrots are cooking, place the cucumber and red onion slices in a bowl.
4. Sprinkle with a pinch of salt and let sit for a couple of minutes to draw out excess moisture.
5. In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, sugar, salt, and pepper.
6. In a large mixing bowl, combine the cooked potatoes and carrots, cucumber, red onion, peas, and chopped hard-boiled eggs.
7. Pour the dressing over the potato mixture and gently toss to combine until everything is evenly coated.