Japanese Potato Salad (ポテトサラダ)

By No Recipes · 45 min

Ingredients

Instructions

1. Thinly slice 100 g of cucumber and put it in a bowl with 35 g of finely diced onion. Sprinkle with 1/4 teaspoon of salt, toss, and let it sit for about 20 to 30 minutes.
2. Cut 500 g of potatoes into 1-inch cubes and 100 g of carrots into quarters lengthwise, sliced 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 keep a gentle boil. Cook until a toothpick passes easily through the potatoes, about 15 to 20 minutes.
4. In a large bowl, mix 1/3 cup of Japanese mayonnaise with 1 tablespoon of sushi vinegar until smooth and creamy.
5. Drain the potatoes and carrots well, shaking off excess water.
6. Add the hot vegetables to the dressing and mix until the potato edges break down into it, so each piece is about half its original size.
7. Squeeze as much water as you can from the salted cucumber and onion (massaging by hand until the cucumber turns translucent), then add them to the salad.
8. Add 75 g of ham and stir. Taste, and season with more salt or sushi vinegar if needed.

Summarized from No Recipes's video. Watch it for the details.

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