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Japanese-Style Potato Salad
This Japanese-style potato salad recipe is easy to make and healthy. It's top 9 allergen free, perfect for sharing at picnics and potlucks.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 2 medium Persian cucumbers thinly sliced
- 1/2 teaspoon salt divided
- 1 pound yukon potatoes approximately 4, peeled and quartered
- 1 medium carrot thinly sliced
- 1 stalk scallion chopped
- 1 tablespoon rice vinegar (seasoned or sushi)
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
Instructions
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Combine the cucumber slices and 1/4 teaspoon salt in a medium mixing bowl and wait a few minutes until the cucumbers soften slightly. Squeeze the cucumbers and pour out the liquid. Set aside.
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Pour 2 cups water into a small saucepan (2 quart) with a lid and bring to a boil on medium heat. Add the potatoes and the remaining 1/4 teaspoon salt, and boil on low-medium heat for 15-17 minutes until nearly soft. Add the sliced carrots and cook for 2 more minutes. Drain the liquid and add the potatoes and carrots to the cucumber bowl.
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Add the chopped scallion, rice vinegar, sugar, and black pepper to the bowl and gently use a spoon to combine all the ingredients. Use the spoon to break up some of the large pieces of potatoes into bite-sized pieces. Cover and refrigerate until ready to serve.