Description
This Japanese Potato Salad is a quick and easy side dish that’s creamy, flavorful, and perfectly comforting. Featuring tender potatoes, crisp Persian cucumber, sweet shallot, and savory imitation crab tossed in a rich Kewpie mayo dressing with a hint of condensed milk and black pepper, this salad comes together in under 30 minutes for the ultimate Japanese-inspired side.
Ingredients
Vegetables
- 2 potatoes, about 5 ounces each, peeled and diced
- 1/2 Persian cucumber, finely sliced
- 1 shallot, sliced
Seasoning & Salad Base
- 2 teaspoons salt, divided
- 1 cup water
Other
- 4 pieces imitation crab meat, sliced
- 3 tablespoons Japanese mayonnaise (Kewpie recommended)
- 1 tablespoon condensed milk
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into bite-sized pieces. Place them in a bowl and set aside.
- Cook the Potatoes: Bring 1 cup water to a boil in a steamer. Add the potatoes and steam for 15 minutes, or until soft and tender.
- Mash the Potatoes: Remove the steamed potatoes and gently mash them, ensuring you leave some small chunks for texture. Allow the mashed potatoes to cool before mixing with other ingredients.
- Soak the Cucumber & Shallot: Place the sliced Persian cucumber and shallot in a bowl of salted water (using 1 teaspoon salt). Soak for a few minutes to mellow the shallot and crisp up the cucumber. After soaking, drain and squeeze to remove excess water. Set aside.
- Combine Ingredients: In a large mixing bowl, add the cooled mashed potatoes, prepared cucumber and shallot, sliced imitation crab meat, Japanese mayonnaise, condensed milk, the remaining 1 teaspoon salt, and ground black pepper. Use a spatula to mix everything together evenly.
- Chill or Serve: Serve immediately for a room temperature salad, or refrigerate for 30 minutes before serving for a refreshing, chilled Japanese potato salad.
Notes
- Ensure the potatoes are cooked until they are just tender—overcooked potatoes can become too watery and lose texture.
- Mash the potatoes leaving some small chunks for the classic Japanese potato salad texture.
- Soaking cucumber and shallot in salted water helps mellow the sharpness of the shallot and enhances the cucumber’s crunch.
- Chilling the salad before serving makes for a more refreshing experience but is optional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1/3 of recipe (about 1 cup)
- Calories: 174
- Sugar: 6g
- Sodium: 1696mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0.01g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
