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Japanese Potato Salad

Here's how you make Japanese Potato Salad
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  • Servings: 4
  • Prep: 95m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 pounds russet potatoes, peeled
  • 6 cups water, boiling
  • 1/2 teaspoon salt
  • Cucumber
  • 1/2 cup cucumber, thinly sliced
  • 1/2 teaspoon salt
  • Eggs
  • 3 eggs, hard-boiled, chopped
  • 1/4 cup carrot, grated
  • 1/4 cup onion, thinly sliced
  • Dressing
  • 3 tablespoons kewpie mayonnaise, Japanese
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Salt the cucumber: Thinly slice the cucumber and place it in a bowl with 1/2 teaspoon salt, and set aside for 10 minutes to draw out excess moisture.

  • Step 2: Cook the potatoes: Place peeled and cubed potatoes in a pot of cold, salted water. Bring to a boil and cook until tender. Drain well and let them cool slightly.

  • Step 3: Squeeze the cucumber: Squeeze the salted cucumbers with paper towels to remove moisture.

  • Step 4: Make the dressing: In a large bowl, whisk together the Kewpie mayonnaise and rice vinegar.

  • Step 5: Mash and combine: While the potatoes are still warm, mash them with a fork, leaving some chunks for texture. Add the potatoes and carrots to the dressing and combine. Season to taste.

  • Step 6: Fold in ingredients: Fold in the chopped hard-boiled eggs, squeezed cucumber, and onion.

  • Step 7: Chill and serve: Chill for at least 30 minutes to allow the flavors to meld.

  • Step 8: Garnish with freshly ground black pepper

We hope you enjoy this recipe!

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