Japanese Potato Salad
This recipe is a fun twist on the traditional potato salad.
Ingredients
- 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
Directions
-
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.
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.