I have been seeing an influx of people making this recipe lately and since I have some potatoes left, I thought I’d do this yummy salad as well. This recipe again, belongs to the ingenious Nami of Just One Cookbook, something so simple and yet so satisfying.
The original recipe calls for canned corn but I skipped that ingredient cos hubster was not a big fan. We had this potato salad as a side with some honey mustard baked chicken I made. It was truly a delicious salad, and even my persnickety hubster agreed. The addition of cucumber surprisingly made it more refreshing and light. You know how sometimes you eat mash potatoes and they get too much or too starchy for you to swallow? This potato salad feels like you could eat several scoops. Adding ham to the salad also means you can have it just as it is.
You can also do something with the leftovers, if you visit Nami’s page, she’ll give you some ideas on how to use up the remaining potatoes. This salad is good warm, room temp or even cold.
JAPANESE POTATO SALAD RECIPE
(recipe from Just One Cookbook)
2 russet potatoes, peeled and quartered
1/4 cup diced Japanese cucumber
1/4 cup diced cooked carrot
1/2 cup chopped cooked ham
1 hard boiled egg, mashed
1. In a pot of boiling water, boil the potatoes till they’re able to be skewered through. You might take this time to cook your egg too on a separate pot.
2. Strain the potatoes in a colander and leave to ‘dry’ out the remaining moisture. Cool and peel your hard boiled egg. Mash it on a bowl.
3. Quick cook carrots by putting them in a microwave-proof bowl with a little water. Blast for 1 minute on high heat. Chop to dices.
4. Place the potatoes in a big bowl and mash. Add cucumber, carrot, ham, mashed egg and Japanese Mayo. Start with about 1/3 cup of mayo. Mix everything together. Season with salt and pepper. How thick you want or how loose you want the salad to be is up to the amount of mayo you use. I like mine to still be a bit chunky.
5. Eat warm or at room temp.