Tuna Mayo Potato Salad
ツナマヨポテトサラダ
A creamy Japanese-style potato salad with tuna and crunchy cucumber.
Servings and Time
Serves 2-3 as a shared small plate. 15 minutes prep; 20 minutes cooking; 20 minutes cooling. Times are approximate; use the doneness checks below.
Ingredients
- 400 g potatoes, peeled and cut into 3 cm pieces
- 70 g canned tuna, drained
- 1/2 cucumber, thinly sliced
- 1/4 small onion, finely sliced
- 3 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1/4 teaspoon salt, plus a pinch for cucumber
- Black pepper
Tools Used
Saucepan, strainer, mixing bowl, knife, and potato masher.
Steps
- Simmer potatoes in water for 15-20 minutes until easily pierced. Drain, return briefly to the warm pot to evaporate excess moisture, and mash roughly.
- Fold vinegar into the warm potatoes, then let them cool for about 20 minutes.
- Toss cucumber with a pinch of salt, rest for 5 minutes, and squeeze dry. Soak onion in cold water for 5 minutes and drain well.
- Fold tuna, cucumber, onion, mayonnaise, salt, and pepper into the cooled potatoes.
- Serve or refrigerate promptly; keep chilled until serving.
Serving Notes
Drain the tuna and vegetables well so the salad stays creamy. Refrigerate leftovers promptly.
Nutrition Note
Tuna adds protein; serve the salad as one small part of a varied meal.