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Japanese Potato Salad

Japanese Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1.5 lb (about 4 medium) waxy potatoes (Yukon Gold or red)
  • 1/2 English cucumber, thinly sliced into half-moons
  • 1/2 cup corn kernels, drained if canned
  • 3 oz cooked ham, diced small
  • 3 tbsp Japanese mayonnaise (Kewpie)
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt, plus more for the cucumber and potato water
  • Pinch of white pepper

Method
 

  1. Peel and cube potatoes, boil in salted water until tender, about 15-20 minutes; drain and let steam dry.
  2. While potatoes cook, toss cucumber with 1/2 tsp salt; let sit 10 minutes, then squeeze firmly to remove water.
  3. In a bowl, roughly mash the hot potatoes, then stir in mayo, rice vinegar, sugar, salt, and white pepper until creamy with some chunks.
  4. Gently fold in cucumber, ham, and corn.
  5. Spoon into a serving bowl, cover with plastic wrap, and refrigerate at least 1 hour. Garnish with extra cucumber slices and serve chilled.

Notes

Chill the salad for at least an hour to let the flavors come together; overnight is even better. If using regular mayonnaise, add an extra splash of rice vinegar to brighten it up.