Classic Japanese Potato Salad is made of smashed potato (with some chunks), sliced cucumbers and carrots, eggs, and sometimes ham. Flavoring wise, it is seasoned with Japanese mayonnaise and sometimes rice vinegar. Compared to western potato salad, it is creamier, sweeter, and has more veggies.
INGREDIENTS
- 2 potatoes (~1 lb)
- 1/2 tsp salt
- 2 1/2 inch carrot
- 1 stalk celery
- 2 inch English cucumber (one Persian cucumber)
- 1/2 cup Japanese Mayonnaise (e.g, Kewpie)
- 1 tsp sweet relish
DIRECTIONS
- If russet potatoes, peel and cut into 1.5 inch pieces. Otherwise, may leave skin on. Put potatoes in large pot and fill with water until it covers the potatoes. Start cooking in cold water.
- Boil potatoes. Lower heat to medium and cook until a skewer can pas through the potatoes smoothly (10-12 minutes). Drain water from the pot.
- Put the pot back on the stove, evaporate water and moisture from potatoes over medium heat (< 1 minute). Stir potatoes so they don’t stick. Remove from heat.
- Smash the potatoes, but leave some small chunks for texture. Sprinkle sale and transfer to a big bowl, and let cool on the counter.
- Cut carrots lengthwise into quarters. Cut celery lengthwise, and then slice. Place into a small bowl, and cover with water. Microwave about a minute. Drain water, and cool.
- Peel cucumbers (leaving some skin for texture) and cut into quarters, and slice.
- Add veggies into the mashed potatoes. Grind in some pepper. Mix well.
- Add mayonnaise and mix until incorporated.
- Serve immediately.
- Store in the refrigerator. Consume within 3-4 days.