Three-Color Potato Salad with Vegetables

This potato salad usesr a mixture of white, red, and purple mini potatoes. Add an array of vegetables and Japanese-style flavors for a fabulous potato salad. 

I've made Japanese-style potato salad, including one with ham and Yukon Gold potatoes, and one where you can make your own Japanese-style mayo. 

What makes this potato salad different is that is does not include ham. Plus, it includes carrots, peas, and corn. It also includes a generous amount of thinly sliced Persian-style cucumbers. 

In addition, this potato salad includes an assortment of mini potatoes, including Dutch yellow potatoes, mini red potatoes, and mini purple skinned potato. I used Melissa's Produce Gemstone Potatoes. With those three patriotic colors, this potato salad is great for Memorial Day, 4th of July, and Labor Day picnics! 

Ingredients You Will Need:

Potatoes: Mini thin skinned potatoes, such as yellow, red, or purple, or a combination. 

Vegetables: Fresh carrots, peeled and sliced, frozen peas, thinly sliced cucumbers, cut into half moons, and frozen corn. There are way more veggies in this salad than you might find in other Japanese salads.

 

Condiments: Kewpie Mayonnaise and rice vinegar. If you can find it, get the Kewpie mayonnaise that is sold wrapped in plastic bag that contains the logo. I’ve heard it’s more authentic. Let me know if that is true. 

Herbs and Aromatics: Bay leaf, scallions, and garlic. 

Spices: Pepper,  and kosher slice. 

To Make this Potato Salad: 

First, simmer the potatoes, carrots, garlic, bay leaf in boiling water for about 10 minutes. Add the corn and peas for the final three minutes. Drain everything and discard the bay leaf and the garlic. 

Next, transfer the the potatoes and veggies to a bowl and add the vinegar, kosher salt, and stir to begin to break up the potatoes. Add the Kewpie mayonnaise and the black pepper and stir. 

Make-Ahead:

This recipe can easily be made in advance and served over several days. Keep it in the refridgerator and serve it as individual servings. 

This month, the Sunday Funday group is sharing recipes that include potatoes. 

Potato Recipes: 

• Appe Batata Vada by Sneha's Recipe
• Baked Potato Soup by Sid's Sea Palm Cooking
• Budget-Friendly Potato Soup with Fresh Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Campfire Potatoes by A Day in the Life on the Farm
• Copycat Baked Arby's Curly Fries by Amy's Cooking Adventures
• Creamy Mashed Potatoes Without Butter or Cream - Yes! by Culinary Cam
• Jacket Potatoes by Mayuri's Jikoni
• Marmite Roast New Potatoes with Sausage and Butter Beans by Food Lust People Love
• Three-Color Potato Salad with Vegetables by Karen's Kitchen Stories
• Warm Potato Salad by A Messy Kitchen

Three-Color Potato Salad with Vegetables

Yield: 4 servings

Author: Karen Kerr

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

• 1 1/2 pounds small potatoes, such as Yukon gold, red, or a mix of multi-colored mini potatoes. Cut into 1/2 inch pieces.
• 1 medium carrot, peeled and cut on an angle, 1/4 inch thick, equivalent to 1/2 cup.
• 2 garlic cloves, peeled
• 1 bay leaf
• 1/3 cup frozen peans and 1/3 cup frozen corn kernels
• 1 tablespoon rice vinegar
• 2/3 cup Kewpie mayonnaise
• 1/2 teaspoon freshly ground black paper.
• 1 cup thinly sliced Persion-style cucumbers, halved lengthwise, and then cut into thin half moons.
• 2 scallions, thinly sliced

Instructions

1. Fill a large pot with water and a tablespoon of salt and bring to a boil. Add the potatoes, carrots, garlic, and bay leaf. Simmer for 8 to 10 minutes. Add the corn and peas for the final three minutes of boiling. Drain the mixture and discard the bay leaf and garlic.
2. Transfer the mixture to a bowl. Add the vinegar and 3/4 teaspoons of kosher salt and toss. Stir in the Kewpie and pepper. Stir, gently breaking up the potatoes.
3. Chill the mixture.
4. Stir in the cucumbers, scallions, and salt and pepper to taste.

Nutrition Facts

Calories

408

Fat (grams)

29 g

Sat. Fat (grams)

5 g

Carbs (grams)

35 g

Fiber (grams)

4 g

Net carbs

30 g

Sugar (grams)

5 g

Protein (grams)

5 g

Cholesterol (grams)

16 mg

https://www.karenskitchenstories.com/2026/08/three-color-potato-salad-with-vegetables.html

Karen's Kitchen Stories

potatoes, Japanese

Salads

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Adapted from Food and Wine