Japanese cuisine · Salads & Mezze

Japanese Potato Salad

Coarsely mashed potatoes with salted cucumber, egg and carrot, made creamy with Japanese mayonnaise.

Ingredients · for 4 servings

• 800g floury potatoes
• 1 cucumber
• 1 carrot
• 1/2 red onion
• 2 eggs
• 6 tbsp Japanese mayonnaise (Kewpie)
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp salt
• Pepper

Instructions

1. Peel the potatoes, cut into large pieces and boil in salted water for 20 minutes until soft; add the eggs for the last 9 minutes, then plunge into cold water and peel.
2. Halve the cucumber lengthwise and slice paper-thin, cut the carrot into thin half-moons, and cut the onion into fine strips.
3. Toss the cucumber, carrot and onion with the salt, let sit for 10 minutes, then squeeze out firmly with your hands – this keeps the salad creamy rather than watery.
4. Drain the hot potatoes, let steam off briefly, and while still warm, roughly mash with a fork along with the rice vinegar, sugar and pepper, leaving some chunks intact.
5. Let the potatoes cool to hand-warm, then fold in the squeezed-out vegetables, the roughly chopped eggs and the mayonnaise – mix gently, don't stir.
6. Season to taste with salt and pepper, chill for at least 30 minutes, and serve cold as a side dish or in a bento box.