Japanese Style Potato Salad

Japanese potato salad is a staple in lunch boxes and a great side dish for Tontatsu (deep fried pork) and Ebi-Fly(deep fried shrimp). We used more like semi-mushed potato.

What you need; 6-8 servings

  • 5-6 Potatoes about 650g
  • 1 Carrot
  • 1/4 English Cucumber or 2 Mini Cucumbers
  • Two pinches Salt
  • 2 hard-boiled eggs
  • Salt
  • 5 tbsp. or more to taste Japanese Mayonnaise

How to;

  1.  Peel and cut potatoes into about 2.5cm cubes and put them into a medium pot. Add water to cover potatoes and boil.
  2. Meanwhile cut the English cucumber into 1/4 length wise and slice thinly (about 2mm). If you are using mini cucumbers, omit cutting in 1/4 and simply slice thinly.
  3.  Put the cucumber slices into a bowl, add two pinch of salt and coat evenly. Let stand about 20 minutes. Squeeze and discard excess liquid from the mixture of cucumber and set aside.
  4. Peel a carrot and dice it about 5mm cubes and add to potatoes just before potatoes are cooked and tender and cook 2-3 minutes. Drain potatoes, and carrots and return to pot for a minute more to evaporate all the water. Be careful not to burn the potatoes and carrots.
  5.  Add peeled hard boiled eggs into the pot and mash the potatoes, carrots and eggs together. Some leftover lumps are ok. Allow to cool a little, then add mayonnaise and salt to taste.

Tips:

  1. If you are in hurry, simply use frozen vegetable mix (Corn, carrots and green beans) in place of carrots and cucumber. Add the frozen vegetables just before potatoes are done.
  2. Leftovers make a great sandwich filling with a slice of ham.
  3. Japanese Mayonnaise is slightly more vinegary than Western Mayonnaise. If you don’t have Japanese mayo, add a little bit of rice vinegar to the salad.

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