Japanese Potato Salad
Japanese Potato Salad combines boiled potatoes, vegetables, and a creamy dressing for a flavorful side dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Russet Potato (peeled and cut into chunks) | 800 | Grams |
| Carrot (peeled and thinly sliced) | 1 | Count |
| Cucumber (thinly sliced) | 1 | Count |
| Red Onion (thinly sliced) | 0.5 | Count |
| Ham (sliced into small pieces) | 200 | Grams |
| Hard Boiled Egg (peeled and chopped) | 2 | Count |
| Mayonnaise (Japanese style preferred) | 200 | Grams |
| Rice Vinegar | 2 | Tbsp |
| Sugar | 1 | Tsp |
| Salt (plus extra for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Boil the potato chunks in salted water until tender, about 15 minutes. Drain and let cool slightly.
- While the potatoes are boiling, sprinkle salt over the cucumber slices and let them sit for 10 minutes. Rinse and squeeze out excess water.
- In a large bowl, combine the cooled potatoes, carrot slices, cucumber, red onion, ham, and chopped eggs.
- In a small bowl, mix together the mayonnaise, rice vinegar, sugar, salt, and black pepper.
- Pour the dressing over the potato mixture and gently mix until well combined. Adjust seasoning with salt and pepper if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Kitchen equipment
Potato MasherLarge Mixing Bowl