This Japanese version of a potato salad is a crowd pleaser and it goes well with pretty much anything! You can make it ahead of time and have it as a side dish to your meals over a few days. It normally uses a Kewpie mayonnaise, but you can use any whole egg or olive oil mayonnaise. If you have time to make your own mayonnaise, go for it but this Mumma rarely does.
Japanese potato salad (serves 4)
Ingredients
- 4 Desiree potatoes
- 2 eggs
- Half a carrot
- 1 small cucumber
- ¼ onion
- 1 tsp Salt
- 3 ~4 tspVinegar
- 3 or more tbs whole egg mayonnaise
- Pepper
Methods
- Make boiled eggs. Bring a small pot of water to boil, gently place 2 eggs and keep on high heat and cook for 7 minutes. Drain and leave the eggs in cold water.
- Wash and cut the potatoes (you can peel or keep the peel on if you like). Cut the potatoes into small cubes and place in a pot with water just covering the potatoes. Add 1 tsp of salt and bring to a boil.
- Adding salt here flavours the potatoes while it’s cooking.
- Cook until tender, drain and place the potatoes back into the saucepan with medium heat, mash the potatoes and let extra moisture evaporate.
- This is also an important step to give the potato salad that silky creamy texture.
- Finely slice the carrots, cucumber, onion (preferably with a mandolin but you can throw it in a food processor or Thermomix too if that’s your vibe). Place in a small bowl, sprinkle with 1/2tsp salt and let the moisture come out from the vegetables.
- Peel the eggs and dice them small, drain the vegetables, rinse in water to get the excess salt off and squeeze well and add to the potato mixture.
- Finally, mix through the mayonnaise and add some freshly cracked pepper. Add more mayonnaise to taste.
- You can serve with Yui’s mum’s famous Teriyaki chicken, or as a side dish for your meal. It is also delicious in a sandwich with lettuce and tomatoes, the way Yui eats it the next day in Japan!