Japanese Potato Salad
Creamy, tangy Japanese-style potato salad with a touch of umami from soy sauce and mirin. Made with boiled potatoes, carrots, cucumber, and a light mayo dressing.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 4g
Ingredients
- 1.5 lb potatoes, waxy
- 1 medium carrot
- 1 medium cucumber
- ½ cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon mirin (sweet rice wine)
- ½ tablespoon rice vinegar
Instructions
- 1
Cut potatoes into 1-inch cubes by first cutting each potato lengthwise in half, then crosswise into 1-inch-thick half-moons, then lengthwise again to make small cubes—roughly the size of dice.
- 2
Cut carrot into 1/4-inch-thick coins by slicing straight down through the carrot crosswise, rotating it slightly after each slice so all pieces are similar size.
- 3
Cut cucumber in half lengthwise from tip to root, then place flat-side down and slice lengthwise into 1/4-inch-thick spears; rotate and cut crosswise into 1/4-inch chunks.
- 4
Fill a medium pot three-quarters full with water and bring to a boil over high heat, watching until large bubbles break the surface rapidly and steam rises strongly.
- 5
Add potato cubes to the boiling water and stir with a wooden spoon to prevent sticking; cook until a fork pierces a potato cube with no resistance, about 10 minutes.
- 6
Add carrot coins to the pot and cook for 2 more minutes, stirring occasionally, until the carrot is just softened but still has slight resistance when pierced.
- 7
Place a colander in the sink and slowly pour the entire pot contents through it, allowing water to drain completely; do not rinse the vegetables.
- 8
Spread the drained potatoes and carrots on a plate in a single layer and let them cool for 5 minutes until they no longer steam—this allows the dressing to coat evenly.
- 9
In a small bowl, pour 1 tablespoon soy sauce, 1 tablespoon mirin, and 0.5 tablespoon rice vinegar; stir with a spoon until well mixed and the sugar from the mirin dissolves, about 30 seconds.
- 10
In a large mixing bowl, combine the mayonnaise and the soy-mirin mixture; whisk together with a fork until evenly blended and creamy, about 1 minute.
- 11
Add the cooled potato-carrot mixture and cucumber chunks to the dressing and gently stir with a rubber spatula until all vegetables are evenly coated, about 1 minute.
- 12
Taste a spoonful and sprinkle in a small pinch of salt if desired; stir once more and transfer to a serving bowl.
Tools you’ll need
- chef's knife
- cutting board
- medium pot
- wooden spoon
- colander
- plate
- small mixing bowl
- large mixing bowl
- fork
- rubber spatula
- spoon
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