Potato Salad (Egg & Milk-Free)
ポテトサラダ（卵乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Potato salad is one of the most familiar side dishes in Japan, turning up in school lunches. The Japanese version is creamy and gently seasoned, with soft potato, crunchy cucumber and sweet carrot. This preschool-kitchen version uses egg-free mayonnaise (Mayodore) and is made without egg, milk or wheat. Egg-free mayonnaise differs by brand, so check the label of the product you use. A little vinegar stirred into the warm potatoes gives the salad plenty of flavor without needing a lot of mayonnaise.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 60 gpotato
- 13.5 gcarrot
- 18 gcucumber
Seasonings
- 1.8 gvinegar
- 0.2 gsalt (for pre-seasoning)
- 9 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.2 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Cut the potatoes into quarter-rounds and boil until tender. Drain in a colander and return them to the pot. Stir over the heat, mashing lightly, to drive off the moisture. While the potatoes are still warm, mix in the vinegar and salt to pre-season them.
- 2
Cut the cucumber into half-moons and the carrot into quarter-rounds, and boil each separately. Rinse under running water to cool.
- 3
Squeeze the vegetables from step 2 well to remove excess water, then toss them with the potatoes from step 1, the egg-free mayonnaise (Mayodore), salt, and pepper.
Stirring the potatoes in the pot to drive off their moisture gives the salad a fluffy, floury texture. Mixing in vinegar while they are still warm means the salad tastes good even with less mayonnaise.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 93 kcal | 186 kcal | 93 kcal |
| Protein | 1.4 g | 2.7 g | 1.4 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 12.8 g | 25.5 g | 12.8 g |
| Fiber | 6 g | 12 g | 6 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 324 mg | 648 mg | 324 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 93 kcal | 1.4 g | 5.3 g | 12.8 g | 6 g | 0.6 g | 12 mg | 0.3 mg | 324 mg |
| 1 adult serving | 186 kcal | 2.7 g | 10.5 g | 25.5 g | 12 g | 1.2 g | 24 mg | 0.6 mg | 648 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
