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Japanese Potato Salad

  1. Home
  2. Japanese Potato Salad
  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield
  • 210
    cal
    Calories
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    • User Rating:
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    Japanese Potato Salad

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Vegan
    • Allergens:
    • Seasons:summer,spring
    • Cuisines:
    • Courses:dinner,lunch,brunch

    Recipe Description

    A creamy, tangy potato salad with crisp vegetables, perfectly enjoyed as a cooling side dish for any meal.

    Ingredients

    • 6 medium potatoes, peeled and cubed
    • 1 carrot, thinly sliced
    • 1 cucumber, thinly sliced
    • 1/4 cup sweet corn
    • 2 tablespoons vegan mayonnaise
    • 1 tablespoon rice vinegar
    • 1 teaspoon sugar
    • Salt and pepper to taste

    Steps:

    1. Boil the potatoes until tender, drain well.
    2. While still warm, mash the potatoes lightly, leaving some chunks for texture.
    3. Blanch the carrot slices in boiling water for 1 minute, then cool under cold water and drain.
    4. Mix the potatoes, carrot, cucumber, and sweet corn in a large bowl.
    5. In a small bowl, mix the vegan mayonnaise, rice vinegar, sugar, salt, and pepper.
    6. Chill in the refrigerator for at least an hour before serving.

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    Vegor “The scientist”

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