HOW TO MAKE THE BEST VEGAN JAPANESE POTATO SALAD

Japanese potato salad typically includes a variety of colorful vegetables and hard-boiled eggs, giving it a vibrant and appealing appearance. The use of Kewpie mayonnaise, a popular Japanese brand, is also a distinctive feature, contributing to the salad's unique flavor and creamy texture. 

INGREDIENTS FOR VEGAN-FRIENDLY JAPANESE POTATO SALAD:

FOR SALAD

• 2 Russet potatoes or Yukon Gold
• 1 ¼ tsp coarse sea salt
• ¼ tsp ground black pepper
• 1 cup frozen carrots and peas
• 2-3 large boiled eggs
• 3 Persian or English cucumbers 
• 3-4 pieces diced cooked "meat" of your choice
• optional chopped scallions

FOR DRESSING

• 5 tbsp mayonnaise
• 1 tbsp rice vinegar
• ¼ to ½ tsp QN™ shiitake mushroom seasoning

STEPS:

1. Slice cucumbers, mix with salt, and set aside.
2. Boil diced potatoes until fork-tender, then mash with salt and pepper.
3. Simmer eggs, blanch carrots and peas, and let them cool.
4. Combine mashed eggs, drained cucumbers, peas, carrots, ham, and scallions.
5. Add dressing, toss, and season to taste.
6. Serve at room temperature or slightly chilled.