Japanese Potato Salad
Easy and quick Japanese Potato Salad recipe brings you an ultimate side to the table in less than 30 minutes. It's creamy, flavorful, and very comforting.
Foto: Rasa Malaysia
Ingredients
- 2 potatoes (about 5 ounces each, peeled and diced)
- 1/2 Persian cucumber (finely sliced)
- 1 shallot (sliced)
- 2 teaspoons salt (divided)
- 1 cup water
- 4 imitation crab meat (sliced)
- 3 tablespoons Japanese mayonnaise Kewpie
- 1 tablespoon condensed milk
- 1/2 teaspoon ground black pepper
Steps
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Peel the potatoes and cut them into bite-sized pieces, then place them in a bowl.
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Bring water to a boil in a steamer and steam the potatoes for 15 minutes, or until soft and tender.
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Gently mash the potatoes, leaving some small chunks for texture. Set aside to cool before mixing.
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Prepare the Persian cucumber slices and shallot slices by soaking them in salted water for a few minutes. Drain and squeeze them hard to remove excess water, then set aside.
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In a large mixing bowl, combine the mashed potatoes, cucumber slices, shallot slices, imitation crab meat, and seasonings: Japanese mayonnaise, condensed milk, 1 teaspoon of salt, and ground black pepper. Mix well with a spatula.
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Serve immediately, or refrigerate for 30 minutes for a chilled Japanese potato salad.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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