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Japanese Potato Salad


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  • 2 pounds boiling potatoes, Yukon Gold prefered
  • 1/4 small kabocha squash
  • 2 large carrots thinly sliced
  • 1/2 Japanese cucumber
  • 1/4 cup minced green onion
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • Freshly-ground black pepper to taste


Servings 12


Step 1

Cut potatoes into quarters lengthwise. Steam potatoes and squash until vegetables are tender, about 45 minutes. When cool enough to handle, scoop squash from shell and mash enough to measure 1/4 cup. Transfer to bowl large enough to make dressing. Let cool. Cut steamed potato wedges into quarters.

Cook carrots in boiling water just until tender, about 5 minutes. Drain, place in bowl of ice water until cold, then drain again. Cut Japanese cucumber in half lengthwise and thinly slice. Toss together potatoes, carrots, cucumber and green onion.

Spoon mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper to taste into bowl with squash puree and stir until all ingredients are blended. Stir dressing into potatoes to coat. Cover and chill at least 30 minutes before serving.

This recipe yields 12 servings.

Each (1/2-cup) serving: 115 calories; 163 mg sodium; 10 mg cholesterol; 2 grams fat; 21 grams carbohydrates; 3 grams protein; 0.73 gram fiber.

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