Photo: Anna Pelzer
Japanese Potato Salad
8 ingredients
10 min + 15 min
8
openrecipes
A light and refreshing potato salad with creamy mashed hard boiled egg and black pepper. A popular side dish in Japanese bento boxes. Serve chilled.
Estimated Nutrition (whole recipe, rough)
406
Calories
12g
Protein
19g
Fat
49g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 whole Russet Potatoes
- 2 whole Eggs
- ½ teaspoons Salt
- 1 whole Small Carrot, Peeled And Sliced Into Small Half-circles
- 3 Tablespoons Frozen Mixed Vegetables, Defrosted
- 1 whole Small Japanese Cucumber, Washed And Sliced Into Small Circles. No Need To Peel Or Cook.
- 5 Tablespoons Mayonnaise
- ⅜ ounces, weight Black Pepper To Taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes