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Creamy Japanese Potato Salad
Two large potatoes boil until completely tender, then get partially mashed so the texture stays slightly chunky rather than smooth. A salted, seed-removed cucumber draws out excess moisture before joining cubed tomato and canned corn in the bowl. Japanese mayonnaise — sweeter and richer than Western versions — binds the salad with a distinctive tang that regular mayo can't replicate. Serves two; chill for at least 30 minutes before eating for the flavors to settle.
Equipment
- Stovetop
- Saucepan
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 to a boil over high heat. Starting with cold water ensures the potatoes cook evenly from edge to center.
- 2Boil the potatoes for 8 to 10 minutes until they're tender enough to pierce with a fork. Drain well, then mash them with a whisk or potato masher. Set them aside to cool completely.
- 3Arrange the cucumber slices in a colander set over a bowl. Sprinkle the coarse salt over the cucumbers and let them drain for at least 20 minutes. Salting draws out excess moisture so your salad doesn't turn watery.
- 4Squeeze the drained cucumbers firmly with your hands to remove as much liquid as possible. Transfer them 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 and adjust the seasoning if needed.
Notes
- Make ahead: You can boil and mash the potatoes up to a day in advance. Store them in an airtight container in the fridge until you're ready to mix the salad.
- Variation: Traditional versions often include chopped ham and hard-boiled eggs. Fold them in along with the corn for a heartier dish.
- Ingredient tip: Japanese mayonnaise is sweeter and richer than American mayonnaise because it uses only egg yolks. If you can't find it, use regular mayonnaise with a tiny pinch of sugar and a splash of rice vinegar.
Recipe Details
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