Japanese Mashed Potato Salad

Japanese Mashed Potato Salad

Serves:   4-6 people


1 large carrot, peeled and grated

1 medium English cucumber, skin removed, seeded, and thinly sliced

2 tsp sea salt

6 medium yellow potatoes, peeled and quartered

½ cup seasoned rice wine vinegar (I add extra vinegar for a more tangy salad)

¼ tsp ground black pepper

3 heaping Tbsps of mayonnaise


In a small bowl, toss carrots with ¼ tsp. of sea salt.  Set aside.

Toss cucumbers with the ¾ tsp of sea salt in another small bowl.  Set aside. 

Bring 4- cups of water and the remaining salt to a boil in a 3-quart pot.  Add potatoes, bring back to a boil, and cook potatoes for 10-12 minutes or until fork tender; drain.  

To a large bowl, add the drained potatoes and rice wine vinegar.  Mash, taste, then add more vinegar to your liking.   Let potatoes cool to room temperature.

Squeeze excess water from cucumbers and carrots (Discard the salty liquid).  Add the cucumbers and carrots to the cooled potatoes.  Incorporate the mayonnaise and pepper; fold thoroughly (no additional salt is necessary as it was used in preparing the vegetables).  Chill for two hours or more before serving (The potato salad can be made a day before serving.  (The flavors have more depth on the second day).

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