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Potetosarada • Japanese potato salad

Potetosarada • Japanese potato salad




2/3 people


Potatoes and carrot cooked with the quick programme of the rice cooker (≈ 40 minutes)


  • 500g Yellow potatoes
  • 1 Carrot
  • 100g Smoked tofu
  • 150g Mini cucumbers

  • 50g Vegan mayonnaise
  • 1 tbsp Rice vinegar
  • 1 tbsp Miso
  • 1 tsp Dijon mustard
  • 1/2 tsp Sugar


  1. Cook the potatoes and carrot in 120ml of water in the rice cooker with rapid mode (40 minutes) or in a saucepan
  2. At the end of cooking, remove the ingredients from the rice cooker or saucepan
  3. Cut the cucumbers with a mandolin or knife and purge with 2% of grey salt (or other non-iodised salt) of their weight (e.g. with 150g of cucumbers, 2% of salt = 3g)
  4. Cut the smoked tofu and carrot in small cubes
  5. Peel the potatoes (preferably done after cooking to prevent them from absorbing too much water) and then leave them to dry completely uncovered, so that any excess moisture can evaporate. Cut them into large enough pieces
  6. Mix the ingredients in list number 2 (mayonnaise, vinegar, miso, mustard and sugar)
  7. With the help of your hands or paper towels, squeeze the cucumbers to remove all the water they will have drawn out
  8. Add the cucumbers, tofu and sauce to the potatoes and mix well
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