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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


  1. Peel potatoes and cut into small pieces. Cook in boiling water until soft. Drain and put through a ricer. Cool.

  2. Put cucumber in colander over another bowl and mix with 1 teaspoon salt. Let sit 20 minutes.

  3. Cook carrot slices in boiling water 3 minutes. Drain well and cool.

  4. Rinse cucumber and gently squeeze in a clean towel to remove excess water.

  5. Mix together potatoes, cucumber, onion, carrot, apple, mayonnaise and salt and

    pepper to taste. Chill well before serving.

Serves 6. 


Nutrition Facts  
Servings Per Recipe: 6  
Amounts Per Serving  
Calories: 220  
  % 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%
Vitamin A 63%
Vitamin C 34%
Folacin 2%
Calcium 1%
Iron 5%
Potassium 3%

*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.

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