Japanese potato salad (ポテトサラダ) is currently my favourite potato dish. I credit that to the Japanese mayonnaise (the “kewpie” soft bottle type) which I love so much that my fridge is never without it. I also like that this salad is so colourful with specs of green, orange and yellow.
This potato salad is very simple, quick to make (under 30 minutes, minus the waiting and chilling time) and the ingredients are very cheap. I usually prepare the salad earlier in the day to chill until dinner time. It is an excellent side dish to complement any Japanese dishes you are cooking for the day. I also usually make extra for leftovers, so that I can whip up an effortless and delicious Japanese potato salad sandwich for breakfast the next day.
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|Cut Japanese cucumber to thin, semi circle slices. Rub cucumber slices with salt, allow to ‘sweat’ for about 30 minutes. This will make the cucumbers more crunchy. Rinse, drain and squeeze dry.|
|Cut half peeled carrot to thin, semi circle slices.|
|Peel two russet potatoes and quarter them.|
|Bring a pot of water to boil. Add carrots and potatoes. Boil for 10 minutes.|
|Use a fork to mash the potatoes, leaving some small chunks behind.|
|Add corn nibblets, carrot, cucumber, Japanese mayonnaise. Season to taste with salt and black pepper (to taste). Chill in fridge before serving.|
Feel free to spice up this potato salad with more flavour such as chopped ham, onions, karashi (Japanese mustard) and chopped hard boiled egg.
Prep Time: 10 mins
Cook Time: 15 mins