Japanese Potato Salad
Nothing like Western potato salad — this version is creamy, slightly sweet, and studded with crisp cucumbers, ham, and a hint of rice vinegar. A beloved Japanese deli and bento staple.
Ingredients
- 2 lbs (900g) Yukon Gold potatoes, peeled and cut into chunks
- 1/2 English cucumber, thinly sliced
- 1/2 small onion, thinly sliced and soaked in cold water for 5 minutes
- 3 slices ham, cut into small pieces
- 1 medium carrot, sliced thin and blanched
- 1/3 cup Japanese Kewpie mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and white pepper
Instructions
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1
Boil potatoes until fork-tender, about 15 minutes. Drain well. While still hot, sprinkle with rice vinegar and sugar. Mash roughly (leave some chunks for texture).
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2
Salt the cucumber slices, let sit 5 minutes, then squeeze out excess water. Drain the soaked onion slices.
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3
Let potatoes cool to room temperature. Add cucumber, drained onion, ham, and carrot.
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4
Add mayonnaise and fold gently. Season with salt and white pepper.
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5
Refrigerate for at least 30 minutes before serving (the flavors improve as it chills). Serve cold.
