I don’t enjoy potatoes as much as the next guy, but I can never say no to potato salad in any form. This Japanese version is a surprise treat in some Japanese restaurants when some chefs would give it as a free appetizer, and now, it can be enjoyed at home as well.

Ingredients (serves 4)

4 medium potatoes, sliced into 1/3 inch thin rounds
1/2 large cucumber, sliced paper thin
1 medium carrot, sliced paper thin
1/2 Japanese mayo
1 tbsp mustard
salt and black pepper to taste


  1. Steam the potato rounds until tender, about 10 minutes.
  2. While still hot, place the potatoes onto the carrots and cucumbers to slightly cook them. Season with salt and pepper.
  3. In a bowl, combine mustard and mayo. Add onto the vegetables when slightly cooled.
  4. Mix well. Traditionally, the potatoes are slightly mashed as you mix but you can leave them whole as well.