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Japanese Potato Salad
Japanese potato salad is a rich and creamy side dish that stands apart from its Western counterparts. The base relies on partially mashed potatoes mixed with crisp cucumbers, sweet corn, and fresh tomatoes. Using Japanese mayonnaise gives the salad a distinctively sweet and savory flavor profile. It makes an excellent addition to a bento box or a refreshing side for a weeknight dinner. The contrast between the smooth potatoes and the crunchy vegetables creates a deeply satisfying texture.
Ingredients
- 2 large potatoes, peeled and chopped
- 1 small cucumber, cut into quarters lengthwise, seeds removed, and sliced
- ¾ teaspoon coarse salt
- 1 small tomato (80 g), seeded and cubed
- ¼ cup (40 g) canned corn
- ¼ cup (60 ml) Japanese Mayonnaise ( here )
- 1 teaspoon fine salt
Instructions
- 1Place the chopped potatoes into a pot of cold water and bring the liquid to a boil over high heat.
- 2Cook the potatoes for 8 to 10 minutes until they are tender enough to pierce with a fork. Drain the water, mash the potatoes with a whisk or potato masher, and set them aside to cool.
- 3Arrange the cucumber slices in a colander placed over a bowl. Sprinkle the coarse salt over the cucumbers and let them drain for at least 20 minutes.
- 4Squeeze the drained cucumbers firmly with your hands to remove as much excess liquid as possible. Transfer the squeezed cucumbers to the bowl with the cooled potatoes and stir well.
- 5Fold the canned corn and cubed tomatoes into the potato mixture. Place the bowl in the refrigerator to chill for at least 30 minutes.
- 6Stir in the Japanese mayonnaise and fine salt until everything is evenly coated. Taste the salad and adjust the seasoning if necessary before serving.