Easy Japanese Potato Salad Recipe

By No Recipes · 40 min

Ingredients

Instructions

1. Thinly slice 100 g cucumber, put it in a bowl with 35 g finely diced onion, sprinkle with 1/4 teaspoon salt and toss. Let it sit for about 20 to 30 minutes.
2. Cut 500 g peeled potatoes into 1-inch cubes and 100 g peeled carrots into quarters lengthwise, then slice them 1/8 inch thick. Put them in a pot with water to cover by 1 inch.
3. Bring to a rolling boil, then lower the heat to a gentle boil and cook until a toothpick passes through easily, about 15 to 20 minutes.
4. In a large bowl, mix 1/3 cup Japanese mayonnaise and 1 tablespoon sushi vinegar until smooth and creamy.
5. Drain the hot potatoes and carrots well, shaking off excess water.
6. Add the hot potatoes and carrots to the dressing and mix. Mash until the outer layer of the potatoes dissolves into the dressing and each piece is about half its original size.
7. Massage the cucumber and onion by hand to draw out liquid until the cucumber turns translucent. Squeeze out as much water as you can, then add to the salad.
8. Add 75 g ham cut into 1/2-inch squares and stir. Taste, and if needed add more salt or sushi vinegar.

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