Japanese Potato Salad

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Salad Vegetarian

Cuisines: Japanese

Ingredients: Egg Vegetables

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4

Ingredients

• 3 potatoes (about 500 gram), peeled and cut each potato into 4 wedges
• 1 carrot (about 150 gram), peeled and cut into 4 cylinders
• 1 cucumber (about 200 gram), peeled and thinly sliced
• 1/2 onion (about 100 gram), peeled and thinly sliced
• 2 hard-boiled eggs, peeled and cut into small pieces
• 100 gram mayonnaise, preferably Kewpie mayonnaise
• salt
• pepper
• Optional add-on
• 1 small fuji apple, cored and diced
• 1 tablespoon raisin, dried cranberries, or pomegranate seeds
• 1/4 cup diced ham
• /14 cup crumbled crispy bacon

Instructions

1. Bring a pot of water to a rolling boil, then boil potato wedges and carrot cylinders until tender. Drain and set aside.
2. Chop the potatoes and carrots into bite-size pieces, then dry fry in a frying pan until dry, you should be able to see the potatoes become slightly powdery. Turn off heat, and set aside to cool to room temperature. It is okay to chill in the fridge to speed up the process.
3. Place thinly sliced cucumbers and onions in a bowl, and sprinkle with 2 teaspoons of salt. Gently massage the salt into the cucumbers and onions, then set aside until you see some liquid coming out from the vegetables, about 15 minutes. Gently squeeze the cucumbers and onions then place in a new bowl.
4. To assemble the salad, combine potatoes, carrots, cucumbers, onions, and hard-boiled eggs in a mixing bowl. Also, add any of the optional add-ons you wish to include. Add mayonnaise, and season with salt and pepper to your taste, then gently toss to mix everything together. Serve immediately.