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Picture of Japanese Potato Salad
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1329 kcal 66 %
  • Fat 87 g 133 %
  • Saturated 14 g 72 %
  • Carbs 119 g 40 %
  • Fiber 18 g 70 %
  • Protein 24 g 48 %
  • Cholesterol 337 mg 112 %
  • Sodium 2636 mg 110 %
  • Calcium 212 mg 21 %
  • Magnesium 179 mg 43 %
  • Potassium 3115 mg 66 %
  • Iron 6 mg 36 %
  • Zinc 3 mg 30 %
  • Phosphorus 547 mg 78 %
  • Vitamin A 1245 µg 138 %
  • Vitamin C 118 mg 132 %
  • Thiamin (B1) 1 mg 54 %
  • Riboflavin (B2) 1 mg 57 %
  • Niacin (B3) 7 mg 44 %
  • Vitamin B6 2 mg 151 %
  • Folate equivalent (total) 167 µg 42 %
  • Vitamin B12 1 µg 37 %
  • Vitamin D 2 µg 12 %
  • Vitamin E 2 mg 12 %
  • Vitamin K 66 µg 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Japanese Potato Salad

Ingredients

  • 3 potatoes (about 500 gram), peeled and cut each potato into 4 wedges
  • 1 carrot (about 150 gram), peeled and cut into 4 cylinders
  • 1 cucumber (about 200 gram), peeled and thinly sliced
  • 1⁄2 onion (about 100 gram), peeled and thinly sliced
  • 2 hard-boiled eggs, peeled and cut into small pieces
  • 100 gram mayonnaise
  • salt
  • pepper

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