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Japanese-style Potato Salad

March 31, 2012

Japanese style potato salad

We didn’t even match one number last night in the Mega Million Lottery. I was sad about that. I double checked this morning. So back to my humble life. Morning breakfast was lemon poppyseed muffins and bacon. For lunch it was ham and turkey sandwiches and potato salad.

Japanese potato salad

The kids are starting to eat potato salad – yay. I think it’s because of the addition of soy sauce. This may be a totally non-traditional ingredient, but soy sauce (and even a little dashi) is very good in potato salad. Today, I used soy sauce infused with garlic.

Garlic infused soy sauce

Sometimes I don’t feel like chopping garlic and sometimes I don’t want garlic pieces in my food, so using garlic-infused soy sauce is a great solution. The longer it infuses, the deeper the flavor gets. Another good use is in a meat marinade.


Cucumbers are a nice addition to Japanese potato salad. If you have time salt them, then squeeze the water out of them before adding them to the salad. This way the salad dressing won’t get diluted AND the cucumbers will stay crunchy. I personally like the smaller cucumbers that you don’t have to peel more than these above.


Yukon gold potatoes are my favorite with red potatoes coming in second.

Japanese-style potato salad

Serves 2-4 as a side

2 medium potatoes, about one pound

½ cucumber, peeled, deseeded and sliced thin

1/8 teaspoon salt for the cucumbers

½ apple, peeled, cored and sliced think

1 green onion, chopped fine

1 hard-boiled egg, chopped

¼ cup mayonnaise

1 ½ tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon lemon juice

1 teaspoon sugar

1 teaspoon yellow mustard

Salt and pepper, to taste

1. Peel the potatoes and cut into ¾ inch pieces. Put into a pot and add enough water to cover by 2 inches. Bring the pot to a boil and lower the heat; boil gently for 10 minutes or until the potatoes are just cooked through. Drain the potatoes and cool them while you prepare the other ingredients.

2. Sprinkle the salt over the sliced cucumbers and combine. Let it sit for 10 minutes. Remove the excess water from the cucumbers by squeezing them with your hands. This keeps them crunchy.

3. Combine all vegetables, chopped egg and dressing ingredients in a large bowl. Add the potatoes and stir to combine. Stir gently so the potatoes do not get mashed. Add more salt and pepper if desired. Serve with extra cucumber slices and pepper for garnish.

Japanese potato salad


From → Recipes, Vegetables

  1. This looks good! I made dashi for the first time the other day and I like the idea of using it for this potato salad!

    • Thanks – I really recommend dashi. Let me know how it goes. Emi

  2. Ellen Gabel permalink

    Sorry you didn’t win the lottery, maybe next time it reaches $600 million you’ll win 😉 I’ll have to try this recipe this summer when we’re in the mood for potato salad…it will be nice to mix it up with some new flavors.

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