Is it mashed potato? Is it a sandwich spread? Nobody really knows! But if there’s one thing we DO know it’s that this Japanese potato salad is bloody delicious  … and who can hate a salad you can serve with an ice-cream scoop?





Average: 3.9 (19 votes)


  • 3 large potatoes (approximately 800 g/1 lb 12 oz), peeled and diced
  • 5 cm (2 in) piece of dried kombu ½ small brown onion, finely chopped
  • 1 small carrot, peeled, quartered lengthways, then thinly sliced
  • 80 g (2¾ oz/½ cup) frozen peas
  • 125 g (4½ oz/½ cup) Mayonnaise (see recipe in Note) or vegan Kewpie mayo
  • 2 tbsp rice vinegar
  • 1 tsp hot English mustard white pepper
  • 1 small Lebanese cucumber, 
  • thinly sliced
  • shredded nori, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: about 30 minutes

1. Place the diced potato in a colander and rinse under cold running water to remove excess starch. Transfer to a saucepan and cover with cold water, along with a big pinch of salt. Drop in the kombu and bring to the boil, then reduce the heat and simmer until the potato can be easily pierced with a knife.

2. Remove and discard the kombu, then drain the potato, leaving it to sit in the colander for a few minutes to dry out. Tip it back into the saucepan and mash until there are no large lumps, then transfer to a bowl and allow to cool to room temperature.

3. Meanwhile, fill a small saucepan with water and bring to the boil. Add a pinch of salt, then blanch the onion, carrot and peas for 1 minute. Drain and refresh under cold running water.

4. Stir the mayo, vinegar and mustard through the cooled potato mash until well combined and season with salt and white pepper. Add the onion, carrot, peas and cucumber and mix one last time. Best eaten cold, served with an ice-cream scoop. Finish with a sprinkling of shredded nori if you like.



Mayo: I love everything about mayo. Have this delight in your fridge at all times to make any salad, pasta or sandwich better than it would be without it. Place 80 ml (2½ fl oz/⅓ cup)  unsweetened soy milk, 2 tsp apple-cider vinegar 2 tsp American mustard, ½ tsp salt and 1 tsp caster (superfine) sugar in the jug of a blender and blend until combined. Slowly drizzle in 250 ml (8½ fl oz/1 cup) vegetable oil with the motor running on medium speed. Check the consistency.  f you prefer a thinner mayo (for a salad dressing, for example), thin it out with a little hot water with the blender running. Scoop into a clean jar and store in the fridge for up to a week.


Recipe and images from Vegan with Bite by Shannon Martinez (Hardie Grant Books, $34.99). Photography: © Nikki To