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Japanese Potato Salad

Use starchy potatoes like Russet and cooked until very soft. Partially mashed them for a rustic yet thick and luxurious quality. Potato salad tastes better on the next day after the flavours have ample time to meld. A hearty salad great as a side dish!

Ingredients

2 medium russet potato
1 small carrot
1 Japanese cucumber
1/4 cup sweet corn
2 sliced ham
1 hard boiled egg

Seasoning
4 tbsp Japanese mayonnaise
1 tsp vinegar
1 tsp sugar (optional)
Salt (to taste)
Pinch of black pepper

Method

  1. Peel the potatoes and cut into small pieces. In a medium pot, cook potatoes in water till soft.
  2. Strain the cooked potatoes and put them into a large bowl. Mash it while it’s still hot, set aside.
  3. Drain the corn with a sieve and set aside.
  4. Chop hard boiled egg into small pieces.
  5. Cut the ham into thin strips, set aside.
  6. Peel the carrot, cut it into half lengthwise. Then cut it into thin slices, put into a medium bowl.
  7. Slice the cucumber thinly, combine with the sliced carrot. Sprinkle a pinch of salt, shake the bowl to mix it evenly. Let it sit for 5-10 mins to release the moisture from the vegetables. Squeeze out the water from the carrot and cucumber.
  8. Combine all the ingredients and seasoning into the bowl of mashed potatoes, mix well. Taste and adjust the seasoning to your preferences. You may add more mayonnaise for a creamier texture.
  9. Refrigerate the potato salad for at least 2 hours before serving.

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