Japanese Potato Salad

30m
Prep Time

45m
Cook Time

1h 15m
Ready In

Recipe: #40768

May 28, 2023

Categories: Salads, Egg Salad, Side Dishes, Eggs, Potatoes, Japanese, Brunch, Easter Sunday Dinner, Vegetarian, Herbs, more

recipe by:
Tisme

"This is a recipe from Australian former MasterChef winner Adiam Liaw. This Japanese-style potato salad is really creamy, and cooking is done in the microwave. This Potato salad is at its best when served immediately, or within a few hours. Diced ham or cooked bacon may be added to this salad."

Original is 6-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (537.7 g)
Calories 483.9
Total Fat - 15.5 g
Saturated Fat - 3.8 g
Cholesterol - 311.4 mg
Sodium - 504.5 mg
Total Carbohydrate - 70.3 g
Dietary Fiber - 9.5 g
Sugars - 7.5 g
Protein - 17.1 g
Calcium - 93.5 mg
Iron - 3.5 mg
Vitamin C - 35.9 mg
Thiamin - 0.3 mg

Step 1

Toss the cucumber and onion in a little salt and drain for 15 minutes; Rinse off the salt and dry on paper towel.

Step 2

Bring a small saucepan of water to the boil and boil the eggs for 8 minutes; Transfer the eggs into iced water to stop the cooking process. Peel and roughly chop the eggs.

Step 3

Peel and half the potatoes & place them into a large microwave-proof bowl and place a plate that is smaller than the bowl directly on top of the potatoes (this will allow steam to escape around the sides) & microwave for 8- 10 minutes. Carefully remove the plate (it will be very hot) and roughly mash the potatoes with a masher, seasoning with salt and white pepper. Allow to cool uncovered for about 5 minutes.

Step 4

Place the carrot into a small microwave-proof bowl and microwave for 3 minutes.

Step 5

While the potatoes are still warm (but not steaming), add the vinegar, mayonnaise, cucumber, onion, carrot and egg to the potato and whip vigorously together; taste and adjust the seasoning if needed.

Step 6

Spoon the potato salad out and into a serving bowl and garnish with chives.

Step 7

Note: This Potato salad is at its best when served immediately, or within a few hours.

Step 8

Adam's Tip: Cooking potatoes in the microwave might seem a little odd, but if they are to be mashed, or served cold or at room temperature, adding a lot of water can make them gluggy. Using a microwave helps prevent that.