When I pack bentos for picnics, there’s one side dish I must always have. It’s Japanese potato salad! Japanese potato salad goes well with pretty much any Japanese entrée.

I think the key ingredient to this recipe is the Japanese mayonnaise. I use the kewpie brand. I’ve tried lots of different kinds of mayo, but the kewpie brand was the best for me. This recipe is creamy in texture and not as acidic as traditional potato salads.

Next time you make bentos, don’t forget the Japanese potato salad!

Ingredients:

3 medium russet potatoes (1lb, 450g)
1/2 Japanese kyuri or baby cucumber 50g
1/2 large carrot 50g
3/4 cup Japanese mayonnaise
1 teaspoon rice vinegar
2 teaspoon sugar
salt and pepper to season

Makes 3 to 4 servings

Step 1: Peel potatoes and cut them into pieces that are a little larger than bite-sized. Boil for 10 to 15 minutes or until tender in lightly salted water (1/2 tsp salt). When potatoes are tender, drain the water and mash them. Lightly season the potatoes with salt and let them cool down.

Step 2: Slice cucumber thinly. Lightly season with salt. Slice carrots thinly and boil for a minute or until medium-soft. Drain water. I like to use a vegetable cutter to cut out shapes for the carrot, but that’s optional.

Step 3: In a large bowl, mix the potatoes, cucumber, carrot, mayonnaise, vinegar, sugar, and pepper. If 3/4 cup of mayonnaise is not enough, you can add an extra 1/4 cup.

Step 4: Cover and refrigerate for a few hours or overnight. Serve with favorite entrée.

This post is tagged bento, Japanese, potatoes, salad

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