Asian potato salad

Chef: Sunsweet
Prep: 10 mins
Asian potato salad
This potato salad recipe is inspired by the Japanese kitchen. It is fresh and piquant and a lovely alternative to the standard potato salad.

4 tbsp mayonnaise
1 tbsp rice vinegar
2 tsp caster sugar
1 tsp Dijon mustard

4 medium mashing potatoes, peeled, quartered
1 carrot, peeled, grated
4 spring onions, finely sliced
200g tinned sweetcorn, drained
1 cucumber, sliced into rounds

Mix sauce ingredients together and set aside.

This is a different method to the usual way of cooking potatoes which retains the shape and won’t allow the potatoes to disintegrate.

Place the potatoes into a large pot of cold water and bring to the boil. ]

Reduce the heat to a strong simmer and leave for 15 minutes or until soft.

Drain and place into a large bowl.

Use a fork to roughly mash, but leave large chunks.

Stir the carrot and spring onions through the hot potatoes. Season well.

Pour over the sauce and mix thoroughly.

Leave to cool then add the corn and cucumber and mix again.

Refrigerate until you’re ready to serve.

Preparation Time
10 minutes

Main ingredients

Recipe Type
Healthy, Side Dish, Salads

Level of Difficulty

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.