Today I will share with you the recipe for my go-to potato salad: Low Fodmap Eggless Japanese Potato Salad.
In a few days, my family and I would have gone on holiday to Japan. This would have been our 4th visit in a little over 5 years. Yes, that’s how much we LOVE Japan! Unfortunately, given the circumstances the world is going through at the moment, we had to cancel our trip. We are obviously really sad about it, however, we couldn’t avoid it and we know that, as soon as things go back to normal, we will return to Japan! That said, I have decided to make some of my favourite Japanese dishes: I can’t go to Japan at the moment, but I can still eat Japanese food in my own house!
This Low Fodmap Eggless Japanese Potato Salad is my absolute favourite potato salad. It is so creamy, but with a crunch, it will make your mouth water. You will be surprised to know that the creaminess doesn’t only come from the mayo, but it is also the result of using mashed potatoes. Yes, that’s right. That’s the secret!
Please, make sure to use Japanese mayo for this recipe. It tastes different from your everyday mayo and I like it so much more!
I ate this potato salad for the first time in Kinosaki Onsen. In the ryokan we were staying at, they served it as part of our breakfast! I liked it so much that I had it many times during our trips and I am now making it at home.
Japanese Potato Salad often contains hard-boiled eggs as well. You can add some (chopped) to this recipe if you like. I do not like boiled eggs, I never have, and that is why I don’t put any in mine.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Eggless Japanese Potato Salad
- 1 kg – 2.2 lbs. potatoes boiled, drained and cooled
- ½ carrot diced, boiled, drained and cooled
- ½ Lebanese cucumber thinly sliced
- 4 green onions green parts only, sliced
- ¾ to 1 cup Kewpie Mayonnaise
- 1 tbsp rice vinegar
- ½ to ¾ tbsp granulated sugar
- Salt and pepper to taste
Chop ¼ of the boiled potatoes and mash the remaining ¾. Then mix.
Add the diced boiled carrots and mix.
Add the sliced cucumber and green onion. Mix.
Add the Kewpie mayo and mix.
Add the rice vinegar, sugar, salt, and pepper and mix.
Refrigerate until ready to serve.
Make sure your boiled potatoes and carrots are cold and dry.
If you are not following the Low Fodmap diet, you can substitute the green onion with ½ onion finely diced.
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