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Japanese Potato Salad

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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Author: Juri Austin
This Japanese potato salad is a family favorite. Steam the veggies, mix them with mayo and a little lemon, and it’s ready to enjoy. Simple, creamy, and so delicious you’ll want seconds!
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Potato salad served in a bowl.

Equipment

  • Bamboo Steamer
  • Steamer Ring
  • Pot

Ingredients
  

  • 3 Potatoes
  • 1 Carrot
  • 1 can Tuna
  • 1 wedge Lemon
  • 1½ Tbsp Mayonnaise
  • Salt and Pepper, to taste

Instructions
 

  1. Prepare the vegetables: Cut the potatoes and carrots into small pieces.
  2. Steam: Place the vegetables in a steamer and cook for about 7 minutes, or until tender.
  3. Combine: Transfer the steamed vegetables to a bowl. Add the canned tuna, a squeeze of lemon juice, and the mayonnaise. Gently mix until everything is coated.
  4. Season: Season with salt and pepper to taste. You can adjust the amount of lemon or mayonnaise if needed.

Notes

  • I recommend steaming the vegetables since they stay fluffy and don’t get watery, but boiling or microwaving works fine too.
  • If you want a creamier texture, gently mash a few pieces of potato as you mix.
  • For extra flavor, try adding a bit of curry powder, grated Parmesan cheese, or whole-grain mustard.
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Nutrition

Serving: 1servingCalories: 204kcalCarbohydrates: 30gProtein: 11g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: Japanese potato salad

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