Japanese Potato Salad Recipe: Family Favorite Dish

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Peel the russet potatoes and cut into 1½-inch pieces of similar size.
2. Put the potatoes in a pot, cover with cold water by 1 inch, add 2 tsp Diamond Crystal kosher salt and heat on medium-high with the lid slightly ajar.
3. Once boiling, remove the lid, reduce to medium and gently boil until a skewer pierces a potato smoothly, about 15 minutes.
4. Drain completely, then return the pot to medium heat, shaking constantly until no liquid remains.
5. Mash lightly, leaving some small chunks, and transfer to a large bowl.
6. While hot, toss with 1 Tbsp unseasoned rice vinegar and black pepper, then let cool.
7. Boil the carrot slices and 1/4 cup corn for 5 minutes (skip boiling if using canned corn), or microwave the carrot until tender. Drain and cool.
8. Boil the egg in cold water: once boiling, cook for 11–12 minutes at a gentle simmer, then cool in cold water, peel and chop.
9. Peel the cucumber in stripes, slice thinly, sprinkle with ½ tsp Diamond Crystal kosher salt, rest about 5 minutes, then squeeze out the moisture.
10. Cut the ham into 1-inch thin strips.
11. Add the vegetables, egg and ham to the cooled potatoes and mix.
12. Add 4 Tbsp Kewpie mayonnaise and combine, then add the remaining 2 Tbsp to taste.
13. Chill for 30–60 minutes before serving if desired.

Summarized from Just One Cookbook's video. Watch it for the details.

More recipes with

EggCarrotPotatoCucumberSweet cornHam