Japanese Potato Salad
This recipe is a fun twist on the traditional potato salad.
- 1 pound Yukon gold or russet potatoes
- 1 cup very thinly sliced English cucumber
- 1 teaspoon salt
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced carrot
- 1 apple, peeled and cut into small cubes
- 1/2 cup Japanese mayonnaise or mayonnaise
- Salt and pepper to taste
Peel potatoes and cut into small pieces. Cook in boiling water until soft. Drain and put through a ricer. Cool.
Put cucumber in colander over another bowl and mix with 1 teaspoon salt. Let sit 20 minutes.
Cook carrot slices in boiling water 3 minutes. Drain well and cool.
Rinse cucumber and gently squeeze in a clean towel to remove excess water.
Mix together potatoes, cucumber, onion, carrot, apple, mayonnaise and salt and
pepper to taste. Chill well before serving.
|Servings Per Recipe: 6|
|Amounts Per Serving|
|% Daily Value|
|Total Fat: 16 g||24%|
|Saturated Fat: 2 g||11%|
|Cholesterol: 6 mg||2%|
|Sodium: 646 mg||27%*|
|Carbohydrate: 20 g||7%|
|Dietary Fiber: 2 g||9%|
|Protein: 3 g||5%|
*Sodium content does not reflect discarded salt included in soaking water. Actual sodium content will be less.
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.