Japanese Potato Salad

This vegan Japanese Potato Salad is a summer classic. It’s easy, made with fresh ingredients and comes together in 30 minutes!

It is the perfect side or main dish that you can bring for picnics or work. Of course, you can also enjoy it at home with people or not (which means more food obviously hehe).

Don’t you love a quick and easy salad recipe that is fresh and tasty? This Potato Salad is just that!

It’s made with fresh vegetables such as carrots, cucumber, red onion, and potatoes. For proteins and more flavors, I added smoked tofu.

Japanese Potato Salad is a bit different because the potatoes are slightly mashed. The quick-pickled cucumbers add colors and depth in the flavors. I didn’t have the Japanese / Lebanese varieties so I used the usual cucumber and it worked well too.

TOFU SUBSTITUTE?

This salad is usually served with ham, as a plant-based replacement I used Black Forest Tofu from Taifun. Indeed, you can use any plant-based ham substitute you like or even simply remove it from the recipe!

If you tried this Japanese Potato Salad or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!

Japanese Potato Salad

So easy to make, the Japanese Potato Salad is a staple in everyone's home!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Resting time 10 minutes mins

Total Time 32 minutes mins

Course Main Course, Salad

Cuisine Asian, Japanese

Servings 4 people

Ingredients

  

For the Salad

• 5 Russet Potatoes
• ½ Cucumber approx. 12cm / 5in
• ½ Red Onion
• 1 Carrot
• ½ bloc Smoked Tofu approx. 60g. I used Blackforest Tofu for this recipe.
• ½ cup Vegan Mayo
• 1 tbsp Rice vinegar
• 1 tbsp Soy Sauce
• 2 tbsp Nutritional Yeast

For the Marinade

• 4 tbsp Rice Vinegar
• 2 tbsp Brown sugar or any sweetener of your choice
• 1 tbsp Sesame Oil or any oil of your choice
• 1 tbsp Soy Sauce

Instructions

 

Mise en Place

• Prepare your mise en place: Peel, cut the potatoes in medium dices. Peel and cut the carrot in medium dices or Paysanne.
• Cut in fine slices the red onion and the cucumber.

  Place the cucumber slices in a dish and sprinkle salt on top. Let the slices clear during 10 mn.

Cooking of the veggies

• Cook the potatoes and carrot during 15mn in a steam cooker (you can also boil them).

  Once cooked, place the veggies on plate to ensure a faster refrigeration (put in the fridge or outside).

Marinade

• In a small bowl, add all the marinade ingredients and mix.
• Once the cucumber has released the water, place half of the cucumber in the marinade during 10mn.

Dressing

• Mix the vegan mayo, the rice vinegar, the soy sauce and the nutritional yeast in a bowl.

Final

• Mash the potato a little.
• Place the mashed potato, red onion, carrot, raw & marinated cucumber, and tofu into a bowl and add the mayonnaise mixture and mix to combine.
  
  

Keyword japan, mashed potato, potato dish, quick, summer, umami