Potato salad (Japanese)

potato salad with carrots and mayonnaise


  • 2 medium potatoes (peeled and roughly chopped)
  • 1 medium carrot (peeled and roughly chopped)
  • 1 thumb size ginger (peeled and grated)
  • 1/2 English cucumber (seeded and finely chopped)
  • 1 cup mayonnaise (or Japanese Kewpie Mayo)
  • 1 tablespoon sake
  • 1 teaspoon granulated sugar
  • salt and freshly ground pepper


  1. Boil potatoes and carrots until tender but still a little firm.
  2. In a bowl, pour a little salt and sugar over the cucumbers (about 1 1/2 tsp kosher salt, 1/2 tsp sugar), mix with your fingers and leave to marinate for about 15-20 minutes. Drain and squeeze the excess water from the cucumber, rinse quickly under cold water and squeeze again.
  3. In a large bowl, combine the potatoes, carrots and ginger.
  4. With a potato masher, mash about 1/2 of the mixture, add cucumber, mayonnaise, sake, sugar, salt and pepper and mix well with a spoon or spatula.
  5. Adjust taste and texture (by adding more mayo) to your liking. Serve.


This potato salad can keep in the fridge for about a week.


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