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
- 5 tbsp. or more to taste Japanese Mayonnaise
- Peel and cut potatoes into about 2.5cm cubes and put them into a medium pot. Add water to cover potatoes and boil.
- 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.
- 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.
- 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.
- 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.
- 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.
- Leftovers make a great sandwich filling with a slice of ham.
- 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.