Addictive Japanese Potato Salad Recipe (Potesara)

By Sudachi · 45 min

Ingredients

Instructions

1. Boil the peeled potatoes (cut into equal thirds or quarters) with the eggs in cold water, with ½ tsp salt, over high heat. Once boiling, lower to medium and cook 12-15 minutes.
2. While the potatoes cook, slice ⅓ carrot into half moons or quarters, and thinly slice ½ Japanese cucumber.
3. Put the cucumber in a bowl with a few pinches of salt and set aside.
4. Heat ½ tsp olive oil in a pan over medium heat. Add 50 g cubed bacon, 2 garlic cloves (finely diced) and ¼ yellow onion (thinly sliced). Fry until the bacon is crisp and the onion is soft, then take off the heat.
5. When the potatoes are fork-tender, move the eggs to cold water and the potatoes to a large heatproof bowl. Add the carrot to the water and cook 1 minute.
6. Mash the potatoes while hot.
7. Once smooth, add the bacon mixture, carrot and peeled eggs (sliced or chopped) to the bowl and mix well.
8. Squeeze the cucumber dry and add it with 1 tbsp grated parmesan, ½ tsp dashi granules, ¼ tsp ground black pepper, 1 tsp apple vinegar, 4 tbsp Japanese mayonnaise, 1 tsp toasted sesame oil, 1 tsp honey and ½ tsp Japanese mustard. Mix until evenly combined.
9. Once cool enough to touch, cover and refrigerate for at least 30 minutes.
10. Sprinkle with extra black pepper to taste before serving.

Summarized from Sudachi's video. Watch it for the details.

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