Japanese American Potato Salad (Hybrid Recipe)


I love potatoes. I love salad. I love potato salad. And I really like Japanese potato salad. It’s simple and I love that it uses cucumbers. I also like American potato salad. It’s flavorful and I love pickles (which are also cucumbers!). So after making different potato salads for a while, I decided to combine my favorite of each into one recipe and this is now my go to potato salad recipe.

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Japanese American Potato Salad
4 cups cooked potatoes, cubed (about 6 small gold potatoes)
1 carrot, quartered and cut into small pieces
1 small cucumber, thinly sliced (about 1 cup)
½ white onion, thinly sliced
1/2 cup cooked corn
3 tbs chopped pickle (about 1 spear)
2 eggs, hardboiled and chopped
1/2-1 cup mayo
2 tsp sugar
1 tsp pickle juice
1 tsp rice vinegar
¼ tsp salt, another 1/2 tsp divided into half for cucumber and onion

  1. In pot bring water add about 1 tbs of salt and cubed potatoes
  2. Bring to boil (uncovered)
  3. Lower heat to medium and cook for approximately 10 minutes or until knife pokes through w/o resistance.
  4. Reserves about 1/3 of cubed potatoes and mash up the rest. Set aside.
  5. In another small pot, bring water to boil and add cut carrots, cook for about 2-3 minutes depending on thickness of pieces.
  6. Remove carrots and set aside.
  7. Add eggs bring to boil, uncovered, once roiling boil, cover turn off heat and let sit for 7 minutes.
  8. Sprinkle 1/4 tsp salt over cucumbers.
  9. Sprinkle 1/4 tsp salt over onions.
  10. Let sit for 15 minutes, rinse and gently squeeze out excess liquid.
  11. Add potatoes and sprinkle about 1/4 tsp salt over potatoes,
  12. Add mayo to the potatoes. Start with half a cup and add more as necessary to get your desired consistency. Limit at 1 cup.
  13.  Add sugar, vinegar, pickle juice and mix.
  14. Then add carrots, cucumber, onion, pickles, corn, salt and mix.
  15. Add eggs and gently stir to combine.
  16. Adjust seasoning as necessary.IMG_2955


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