Japanese Potato Salad
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5
6 reviews
Excellent
Japanese Potato Salad
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A recipe for Japanese Potato Salad! This light and fluffy salad pairs potatoes with carrot, cucumber, eggs, and a bit of Japanese mayonnaise.
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Ingredients
- 1/2 Japanese cucumber thinly sliced, long
- 1/2 teaspoon salt plus extra to taste
- 3 potato such as King Edward or Russet potatoes, large, starchy
- 1 carrot peeled and thinly sliced, small
- 1/2 onion thinly sliced lengthways
- 1 egg soft-boiled
- 2 tablespoons Japanese mayonnaise Australian tablespoons are 20 milliliters compared to the US 15 milliliters, adjust to taste, 40 milliliters
Instructions
- Place the cucumbers in a bowl with the salt and toss to combine.
- Let them sit for about 15 minutes, then rinse and squeeze out as much excess liquid as possible, then pat dry with kitchen paper.
- Peel and roughly chop the potatoes and place them in a saucepan of cold water.
- Bring to a boil, then simmer for 15 minutes.
- Add the carrot and the onion for the last 5 minutes of cooking, then drain.
- Place the potatoes, carrot and onion back into the saucepan and stir briefly- this will start breaking up the potatoes. You still want partial soft chunks of potato.
- Peel and mash the egg, then combine all the ingredients gently together along with some salt to taste.
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Overall Rating
5
6 reviews
Excellent
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