How to make "Potatos Salad"

How to make "Potatos Salad"

How to Make a Quick Japanese Potato Salad (No Knife Needed)

Looking for an easy Japanese potato salad recipe you can make in minutes—without chopping a single vegetable?
This no-knife potato salad uses a mix of dried Japanese vegetables that instantly rehydrate into colorful, flavorful bits. Perfect for busy days or anyone who wants a homemade side dish with minimal prep.

Featured Ingredient

Ingredients for Cabbage Miso Soup
Hot-Air Dried Mix Japanese Vegetables
by Kira Foods Co. (40g / 1.41 oz)

・Made from farm-fresh vegetables grown in Kyushu, Japan

・Naturally preserved using hot-air drying—no additives or preservatives

・Pre-cut and ready to use → no waste, no cleanup

・Every shape and size counts for a more sustainable food cycle

→ Shop Dry Vege ingredient

Why You’ll Love This Recipe

・Quick and easy – Ready in minutes

・No knife, no mess – Just boil, mix, and serve

・Nutritious and flavorful – Full of Japanese-grown veggies

・Customizable – Add herbs, meat, or a touch of miso for extra depth

・Eco-friendly choice – Reduces food waste with every batch

Simple, colorful, and wholesome—this salad brings Japanese home cooking to your table effortlessly.

Ingredients (for 2 servings)

・1 boiled potato (medium size)

・2 tbsp dried vegetable mix (rehydrated with hot water)

・1 tbsp mayonnaise

・Salt & pepper, to taste

・Optional: chopped meat, herbs, or a drizzle of olive oil

How to Make Japanese Potato Salad

  1. Rehydrate the dried vegetables
    Place the vegetable mix in hot water for about 5 minutes, until puffed and tender. Drain well.

  2. Mash the potato
    In a bowl, mash the boiled potato to your preferred texture—smooth or slightly chunky.

  3. Combine
    Add the rehydrated vegetables to the potato and mix gently.

  4. Season
    Add mayonnaise, salt, and pepper. Stir until evenly combined.
    Optional: mix in chopped meat, fresh herbs, or olive oil for a richer taste.

  5. Serve
    Enjoy immediately, or chill for a cool and refreshing version.

Pro Tip

For extra flavor, lightly toast the dried vegetables before rehydrating.
Want a Japanese twist? Add a spoonful of mustard or miso paste for a unique, savory depth.

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