• Miwa


I already posted a recipe of Japanese potato salad which wasn't plant based.

However, I see many of you are vegan or vegetarian.

With the wish of anyone to enjoy Japanese popular dishes, I'm introducing vegan Japanese potato salad.

I'm using my homemade vegan Japanese mayo which is based on tofu & miso.

As you can imagine, this vegan potato salad has less oil and more protein comparing to regular Japanese potato salad.



<Yield> 4 servings

<Prep time> 9mins

<Cook time> 0min


2 Potatoes ( about 12oz= 350g)

1 Asian cucumber (about 3.5oz = 100g)

1 carrot ( about 5.3oz=150g)

Canned corn( 4oz=120g )

1 tsp of salt

black pepper


2 ½ tbsp of vegan Japanese mayo

1 tsp of soy sauce

pinch of salt

1 tbsp of rice vinegar without MSG

freshly crushed black pepper

<Optional toppings>


roasted garlic

fried onion ( My favorite!)


1: Wash and rub the potatoes. Remove the potato eyes. Pop them in a microwave 600w for 7min. (you can also remove the skin)

2; Peel the skin of carrot and shred it thinly. Shred cucumber about the same size as carrot. Sprinkle 1 tsp of salt and massage it. Let them sit for 10 mins , then squeeze the excess moisture.

3; Mush the potato and drizzle 1 tbsp of rice vinegar when potatoes are steaming hot, then toss it. Add carrot and cucumber (process 2) and drained caned corn then toss again. When it’s cool down, add 2 ½ tbsp of vegan tofu mayo and 1 tsp of soy sauce. Toss everything together to make it creamy. Adjust the taste with salt if it's needed. Transfer onto you plate and sprinkle freshly crushed black pepper.

<Miwa’s tips>

・ Make sure to mix in the rice vinegar when the potatoes are still steaming hot, otherwise the potato won't absorb the vinegar and gets very tart and soggy in the end.

・Find the type of Potato which is suitable for salad. In Japan, danshaku potato is my recommendation. Depending on how big your potato is, the microwaving time would differs. Please adjust your time by checking with fork or bamboo skewer. If it goes through smoothly, then should be ready.

・If you don’t have microwave, boil potatoes for 10-15mins from the water. Make sure to check the potato is soft enough by poking with fork or bamboo skewer. If it go through smoothly, then should be ready.

・My homemade vegan mayo is made of tofu, so the moisture from tofu tends to seep out as the time passes. Make sure to mix them before you serve it especially if you are planning to make ahead of time.

<Recommended side dish>



<Storage time>

Store it in a airtight container in the fridge for 2days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

<Looking for more salad recipe?>

2020/09/16 MIWA