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Japanese Potato Salad
Yield4
Prep20 min
Cook15 min
Total35 min
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Ingredients
0 of 8 gathered
Step by step
Method
4 steps
- 1
Boil peeled potato chunks in salted water until a fork slides through easily, 12–15 minutes. Drain well, then mash while warm — leave some small lumps so it isn't baby food.
- 2
While the potatoes are still warm, fold in a splash of rice vinegar and a pinch of salt so they soak it up. Cool 10 minutes.
- 3
Stir in mayonnaise, thinly sliced cucumber (salted and squeezed dry), grated or finely chopped carrot, a little diced onion or ham if you like, and black pepper. Taste; it should be creamy with a gentle tang.
- 4
Chill at least 20 minutes. Serve cold next to tonkatsu, grilled chicken, or just with rice.