While Japan may be famous for sushi, home cooking draws from a broad palette of global flavors. This includes distinctly Japanese takes on foreign dishes like this potato salad. With a rich creamy texture that’s balanced by a mild tartness and sweetness, this easy side makes for the perfect accompaniment for other home-cooking classics such … Continue reading “Japanese Potato Salad”

685 gramspotatoes (~2 potatoes peeled and cut into 3/4-inch cubes)

140 gramscarrots (~ 1 carrot, peeled and cut into 1/3-inch cubes)

100 gramscucumber (~1 Japanese or Lebanese cucumber, sliced)

35 gramsonions (~1/4 small onion

80 gramsham (cut into 1/4-inch pieces)

1/3 cupmayonnaise

1 tablespoonrice vinegar

2 teaspoonssugar

1/2 teaspoonsalt

white pepper (to taste)

Add the potatoes and carrots into a pot and cover with water with a few inches of water. Bring to a boil and then lower the heat to maintain a simmer. Cook until the potatoes and carrots are tender, but not falling apart (~20-25 minutes)
While the potatoes cook, slice the cucumbers thinly and sprinkle with a generous pinch of salt
Slice the onion thinly and sprinkle with a generous pinch of salt.
To make the dressing for the Japanese-style Potato Salad, add the mayonnaise, rice vinegar, sugar, and salt in a bowl and whisk to combine.
When the potatoes are done, drain them well and add them to the dressing. Stir well to combine; it's okay if some of the potatoes get mashed in the process.
Massage the salted onions to get them to release their liquid and then rinse with water. This reduces their pungency. Squeeze the washed onions and add them to the potato salad.
Massage the cucumbers to get them to release their excess water and then squeeze very well. Add to the potato salad.
Add the ham and then stir everything together. Adjust salt and pepper to taste.