Japanese Potato Salad!

Japanese Potato Salad!

This simple and delicious potato salad is bursting with ingredients, and is guaranteed to please. Perfect for your bentos.

Ingredients: 3 - 4 servings

about 400 g
3 cm
Small onion
about 3 cm
2 slices
Canned corn
4 tablespoons (about 60 g)
2 tablespoons
Rice vinegar
1 teaspoon
1 tablespoon
Salt, white pepper
a dash
Soy sauce
a dash


1. Peel the potatoes and cut into chunks. Soak in a pot with a dash of salt, and add just enough water to cover the chunks.
2. Boil for about 10-15 minutes until softened.
3. Slice the onion as thinly as possible, separate the slices, transfer to a bowl, and soak in a mixture of hot water and vinegar.
4. Roughly chop the carrots and cucumbers (if using a Japanese cucumber, slice into half-moons).
5. Soak the carrots in hot water, then microwave for 30-40 seconds. Chop up the ham.
6. Drain the water from the boiled potatoes, put into a bowl, and mash with a fork.
7. Add in the salt and white pepper, vinegar, milk, and soy sauce. Then, add the drained onions, carrots, and corn to the potatoes while they are still warm.
8. Once the mixture has cooled, add the ham and cucumber, then season with mayonnaise. Chill well in the refrigerator. Serve with a green salad.

Story Behind this Recipe

This is a dish I often make for guests from England, Germany, France, Hungary, Norway, Côte d'Ivoire, Malawi, India, Vietnam, China, and even Japan! Everyone gobbles it up!