Name: Japanese Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Yield: 6
Cuisine: Japanese
Ingredients: 1 egg; 1 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces; 1 tablespoon rice vinegar; 1/2 teaspoon sugar; 1/2 teaspoon plus 1/8 teaspoon salt, divided; 1/4 teaspoon ground black pepper; 1 Japanese cucumber or 1/2 English cucumber; 2 ounces deli sliced ham, cut in bite-size strips; 1/3 cup Japanese-style mayonnaise (Kewpie®); 1/4 cup finely shredded carrot; 2 green onions, chopped; 1 teaspoon Dijon mustard

Japanese Potato Salad

This Japanese potato salad is a creamy-chunky potato salad with bites of ham and crunchy carrot and cucumber bits and a rice vinegar-Japanese mayo dressing. It's tangy and lightly sweet, with a wonderful texture.

2 hr total 15 min prep 30 min cook 6 189 cal

Instructions

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1 Cover egg with 1 inch of water in a small saucepan. Bring to a full rolling boil. Cover, remove from heat, and let stand 15 minutes; drain. Transfer egg to a bowl of ice water until cool enough to handle, about 5 minutes. Peel and coarsely chop.
2 Meanwhile, cook potatoes in enough boiling salted water to cover in a medium saucepan over medium heat until tender, 15 to 20 minutes; drain. Return potatoes to the saucepan.
3 Sprinkle potatoes with vinegar, sugar, 1/2 teaspoon salt, and the pepper. Mash potatoes coarsely, leaving plenty of chunks (the potatoes will break down further as the salad is combined, so don’t overdo it). Transfer potatoes to a large bowl and spread in an even layer up the sides of the bowl so they can cool quickly, about 30 minutes.
4 Meanwhile, thinly slice the cucumber using a mandoline. You should have 1 1/4 to 1 1/2 cups.
5 Place cucumber in a colander set in the sink. Sprinkle with 1/8 teaspoon salt; toss to combine.
6 Let stand 10 minutes. Place cucumber slices in a clean kitchen towel or paper towels; squeeze out excess water.
7 When potatoes are cooled, add egg, cucumber, ham, mayonnaise, carrot, green onions, and mustard. Fold to combine. Cover and refrigerate 30 minutes before serving.