Japanese Potato Salad with Egg and Cucumber

A creamy Japanese potato salad with cucumber, carrot and egg, seasoned with rice vinegar and sesame. It goes well with pan-fried fish, chicken or tofu and can be prepared ahead of time.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 400 g floury potatoes
• 2 pc eggs
• 0.5 pc salad cucumber
• 0.5 pc small carrot
• 2 tbsp mayonnaise
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• salt
• pepper

Method

1. Peel the potatoes, cut them into cubes and boil them in salted water for about 12 minutes until soft, then drain and let them steam dry.
2. Hard-boil the eggs for 8 minutes, cool them in cold water, peel and chop coarsely.
3. Halve the cucumber lengthwise, remove the seeds and slice thinly. Peel the carrot and grate it finely.
4. Let the cucumber and carrot sit with a pinch of salt for about 5 minutes, then squeeze out well.
5. Whisk together the mayonnaise, rice vinegar, soy sauce and sugar in a large bowl.
6. Toss the still-warm potato cubes briefly in the dressing, then fold in the cucumber, carrot and egg.
7. Season with salt and pepper, sprinkle with sesame and serve warm or well chilled.