The Best Japanese Potato Salad Recipe
The Best Japanese Potato Salad Recipe
Servings: 4 people
Cost: $10
Ingredients
- 2 lbs Russet potatoes Sub Yukon gold potatoes, peeled and quartered
- Kosher salt to taste
- 2 count hard boiled eggs peeled and chopped*
- 2 count Persian cucumbers or 1 medium cucumber, sliced into coins if Persian or half moons if not
- 1/4 cup frozen peas
- 1/4 cup ¼ cup frozen corn
- 3/4 cup Kewpie Japanese mayonnaise*
- 2 tsp rice wine vinegar
- 1/2 tsp Japanese hot mustard*
- 1 count small carrot peeled, quartered, and thinly sliced crosswise
- 1/4 count red onion thinly sliced
- 1 count green onion white and light green parts only, chopped
Instructions
Japanese Potato Salad Instructions
- Place the potatoes in a large pot and add cold water until they are covered by 1 inch.
- Add 1 tablespoon of Kosher salt and bring to a boil over high heat. Reduce heat to medium and simmer uncovered for 8-10 minutes, adding the frozen peas and corn during the last 3 minutes of cooking time.
- Once the potatoes can be easily pierced by a fork, drain them and transfer them to a large bowl, letting them cool.
- While the potatoes cook, place the cucumber in a bowl and sprinkle with a ½ teaspoon of Kosher salt.
- Let them sit for 10 minutes and then drain. Place the cucumbers in a couple of layers of paper towels and squeeze out any more excess liquid. Set aside.
- Whisk the mayonnaise, rice wine vinegar, and hot mustard in a small bowl until combined. Set aside.
- Mash the potatoes using a fork or a potato masher, leaving some small chunks.
- Add the eggs, cucumbers, carrot, red and green onions, and mayonnaise. Mix well and season with salt and pepper to taste.
- Let the salad chill in the refrigerator for 30 to 60 minutes before serving. Taste again and add more salt and pepper if necessary.
Notes
How to hard boil eggs
Place a steamer insert in a pot with about an inch of water. Once the water is boiling, take the eggs directly from the fridge and place them in the insert. Cover the pot and steam for 11 minutes for hard boiled eggs.
While the eggs are steaming, fill a bowl with ice and cold water. Place the eggs directly from the steamer into the iced water and let set for at least 15 minutes. The colder the eggs are, the easier they will be to peel.
Japanese Kewpie Mayonnaise
Kewpie can be found in Asian grocery stores, ordered online, or in some mainstream grocery stores, such as Whole Foods and Target.
Karashi, Japanese Hot Mustard
A suitable substitute is hot Chinese mustard or hot English mustard.
Nutrition
Calories: 1420kcal