Japanese Potato Salad / ポテトサラダ
Japanese Potato Salad / ポテトサラダ
Ingredients
For the Salad
- 3 potatoes
- 1 cucumber
- 50 g carrot
- 1/2 onion
- 3 slices ham
- 2 eggs
- salt, as needed, for cucumber and onion
- Kewpie mayonnaise, to taste
For the Dressing
- 50 ml wine vinegar
- 150 ml olive oil
- 1/2 tablespoon Dijon or French mustard
- salt, to taste
- pepper, to taste
Instructions
- 1
Steam or boil the 3 potatoes with the skin on until they are soft. Steaming with skin is recommended to lock in all the flavors. Carefully peel the potatoes while they are still warm (a paper towel can be used for handling due to heat). Lightly mash the peeled potatoes with a fork.
⏱️ 20 min
- 2
Wash the cucumber thoroughly. Slice it very thinly (a mandoline slicer can be used). Sprinkle about 1/4 teaspoon of salt over the sliced cucumber and massage it really well. This helps to soften, remove excess water, improve texture, and concentrate flavor. Set aside.
⏱️ 5 min
- 3
Boil 50 grams of carrot for 2-3 minutes. Once cooled, cut them into smaller pieces using the "ichou giri" Japanese knife cutting technique (which creates small, thin, curved pieces).
⏱️ 5 min
- 4
Thinly slice 1/2 an onion. Place the sliced onion in water with a pinch of salt and let it sit for about 5 minutes to remove its sharpness and make it soft. Squeeze out the water from the onion.
⏱️ 10 min
- 5
Boil the 2 eggs for 12 minutes. Immediately submerge the cooked eggs into cold water or an ice bath to stop the cooking process. Once cooled, peel the eggs. Gently cut the egg white without cutting all the way through the yolk to separate the yolk from the white. Save and store the egg yolks for later use as a topping. Cut the egg whites vertically and then into cubes.
⏱️ 15 min
- 6
Cut the 3 slices of ham into small cubes.
⏱️ 5 min
- 7
In a small bowl, combine 50 ml of wine vinegar, 1/2 tablespoon of Dijon or French mustard, and salt and pepper to taste. Slowly add 150 ml of olive oil while vigorously whisking to emulsify the oil into the other liquids, creating a smooth dressing.
⏱️ 5 min
- 8
Add 4 tablespoons of the prepared dressing to the lightly mashed potatoes and mix thoroughly.
⏱️ 2 min
- 9
Add all the prepared ingredients: the cucumber, carrot, onion, ham, and cubed egg whites to the potato mixture. Add Kewpie mayonnaise to taste (as much or as little as desired). Mix all the ingredients gently until well combined.
⏱️ 5 min
- 10
Chill the potato salad in the fridge for at least 20 minutes before serving, as it tastes better once it's had time to rest.
⏱️ 20 min
- 11
Right before serving, grab the saved egg yolks and crumble them on top of the potato salad for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Potato Salad / ポテトサラダ
For the Salad
- 3 potatoes
- 1 cucumber
- 50 g carrot
- 1/2 onion
- 3 slices ham
- 2 eggs
- salt, as needed, for cucumber and onion
- Kewpie mayonnaise, to taste
For the Dressing
- 50 ml wine vinegar
- 150 ml olive oil
- 1/2 tablespoon Dijon or French mustard
- salt, to taste
- pepper, to taste
Instructions
- 1
Steam or boil the 3 potatoes with the skin on until they are soft. Steaming with skin is recommended to lock in all the flavors. Carefully peel the potatoes while they are still warm (a paper towel can be used for handling due to heat). Lightly mash the peeled potatoes with a fork.
⏱️ 20 min - 2
Wash the cucumber thoroughly. Slice it very thinly (a mandoline slicer can be used). Sprinkle about 1/4 teaspoon of salt over the sliced cucumber and massage it really well. This helps to soften, remove excess water, improve texture, and concentrate flavor. Set aside.
⏱️ 5 min - 3
Boil 50 grams of carrot for 2-3 minutes. Once cooled, cut them into smaller pieces using the "ichou giri" Japanese knife cutting technique (which creates small, thin, curved pieces).
⏱️ 5 min - 4
Thinly slice 1/2 an onion. Place the sliced onion in water with a pinch of salt and let it sit for about 5 minutes to remove its sharpness and make it soft. Squeeze out the water from the onion.
⏱️ 10 min - 5
Boil the 2 eggs for 12 minutes. Immediately submerge the cooked eggs into cold water or an ice bath to stop the cooking process. Once cooled, peel the eggs. Gently cut the egg white without cutting all the way through the yolk to separate the yolk from the white. Save and store the egg yolks for later use as a topping. Cut the egg whites vertically and then into cubes.
⏱️ 15 min - 6
Cut the 3 slices of ham into small cubes.
⏱️ 5 min - 7
In a small bowl, combine 50 ml of wine vinegar, 1/2 tablespoon of Dijon or French mustard, and salt and pepper to taste. Slowly add 150 ml of olive oil while vigorously whisking to emulsify the oil into the other liquids, creating a smooth dressing.
⏱️ 5 min - 8
Add 4 tablespoons of the prepared dressing to the lightly mashed potatoes and mix thoroughly.
⏱️ 2 min - 9
Add all the prepared ingredients: the cucumber, carrot, onion, ham, and cubed egg whites to the potato mixture. Add Kewpie mayonnaise to taste (as much or as little as desired). Mix all the ingredients gently until well combined.
⏱️ 5 min - 10
Chill the potato salad in the fridge for at least 20 minutes before serving, as it tastes better once it's had time to rest.
⏱️ 20 min - 11
Right before serving, grab the saved egg yolks and crumble them on top of the potato salad for garnish.
⏱️ 1 min