Photo: Anna Pelzer
Japanese Potato Salad
9 ingredients
20 min + 15 min
3
openrecipes
This Japanese Potato Salad has a mild and creamy flavor and is a perfect addition to any meal.
Estimated Nutrition (whole recipe, rough)
385
Calories
14g
Protein
6g
Fat
74g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 Potatoes, Peeled
- 1 Carrot, Peeled
- ½ Onion, Peeled
- 1 Cucumber, I Used Persian, Or Use About 1/3 If Using An English Cucumber
- 2 Eggs
- ½ teaspoons Salt
- 3 Tablespoons Mayonnaise, Preferably Kewpie
- ½ Tablespoons Lemon Juice
- ¼ teaspoons Sugar
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