Japanese Potato Salad
Japanese Potato Salad
Ingredients
- 2 potatoes, medium-sized
- 1 carrot
- 1 cucumber
- 1 onion
- 1 block ham, sliced
- 3 eggs
- 1 pinch salt, for boiling potatoes/carrots
- 1 pinch salt, for cucumber
- 1 pinch salt, for onion
- 1 pinch salt, for seasoning
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 generous amount Japanese mayonnaise
- 1 pinch black pepper
Instructions
- 1
Peel the two medium-sized potatoes and the carrot. Slice the cucumber and thinly slice the onion. Slice the block of ham.
⏱️ 10 min
- 2
Place the 3 eggs into a pot, cover with water, and bring to a boil. Cook for 8-10 minutes for hard-boiled eggs. Once cooked, drain and cool under cold water, then peel.
⏱️ 15 min
- 3
Place the sliced cucumber in a bowl and add a pinch of salt. Mix well and let sit for 5 minutes. In a separate bowl, place the thinly sliced onion and add a pinch of salt. Mix well and let sit for 5 minutes.
⏱️ 5 min
- 4
Cut the peeled potatoes into cubes and the peeled carrot into slices. Place them into a pot, add enough water to cover the vegetables, and add a pinch of salt. Bring to a boil and cook until the potatoes and carrots are tender (check with a fork), about 10-15 minutes.
⏱️ 15 min
- 5
Drain the boiled potatoes and carrots thoroughly. Transfer the hot vegetables to a large bowl and mash them with a fork or potato masher. Add about 1 tablespoon of vinegar and 1 teaspoon of sugar to the mashed mixture. Mix thoroughly until well combined.
⏱️ 5 min
- 6
Squeeze excess water from the salted cucumber slices and the salted onion slices. Add the squeezed cucumber, squeezed onion, sliced ham, and peeled boiled eggs to the mashed potato mixture. Roughly chop the boiled eggs with a spoon directly in the bowl.
⏱️ 5 min
- 7
Add a generous amount of Japanese Mayonnaise to the mixture. Add a pinch of salt and a pinch of black pepper. Mix all the ingredients thoroughly until well combined and creamy.
⏱️ 5 min
- 8
Serve the Japanese Potato Salad immediately or chill for later enjoyment.
Kitchen Tools
Nutrition Facts (per serving)
Japanese Potato Salad
- 2 potatoes, medium-sized
- 1 carrot
- 1 cucumber
- 1 onion
- 1 block ham, sliced
- 3 eggs
- 1 pinch salt, for boiling potatoes/carrots
- 1 pinch salt, for cucumber
- 1 pinch salt, for onion
- 1 pinch salt, for seasoning
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 generous amount Japanese mayonnaise
- 1 pinch black pepper
Instructions
- 1
Peel the two medium-sized potatoes and the carrot. Slice the cucumber and thinly slice the onion. Slice the block of ham.
⏱️ 10 min - 2
Place the 3 eggs into a pot, cover with water, and bring to a boil. Cook for 8-10 minutes for hard-boiled eggs. Once cooked, drain and cool under cold water, then peel.
⏱️ 15 min - 3
Place the sliced cucumber in a bowl and add a pinch of salt. Mix well and let sit for 5 minutes. In a separate bowl, place the thinly sliced onion and add a pinch of salt. Mix well and let sit for 5 minutes.
⏱️ 5 min - 4
Cut the peeled potatoes into cubes and the peeled carrot into slices. Place them into a pot, add enough water to cover the vegetables, and add a pinch of salt. Bring to a boil and cook until the potatoes and carrots are tender (check with a fork), about 10-15 minutes.
⏱️ 15 min - 5
Drain the boiled potatoes and carrots thoroughly. Transfer the hot vegetables to a large bowl and mash them with a fork or potato masher. Add about 1 tablespoon of vinegar and 1 teaspoon of sugar to the mashed mixture. Mix thoroughly until well combined.
⏱️ 5 min - 6
Squeeze excess water from the salted cucumber slices and the salted onion slices. Add the squeezed cucumber, squeezed onion, sliced ham, and peeled boiled eggs to the mashed potato mixture. Roughly chop the boiled eggs with a spoon directly in the bowl.
⏱️ 5 min - 7
Add a generous amount of Japanese Mayonnaise to the mixture. Add a pinch of salt and a pinch of black pepper. Mix all the ingredients thoroughly until well combined and creamy.
⏱️ 5 min - 8
Serve the Japanese Potato Salad immediately or chill for later enjoyment.