Recipe

Japanese potato salad, also known as poteto salada (ポテトサラダ), is a delicious and popular side dish with a unique flavour profile compared to Western-style potato salad.

Ingredients:

• 2 russet potatoes (around 1.15 lbs)
• 2 tsp salt (for cooking)
• 2-inch carrot
• ¼ cup frozen or canned corn
• 1 large egg, hard-boiled
• 1 Persian cucumber (or ½ Japanese cucumber)
• ½ tsp salt (for cucumber)
• 2 slices Black Forest ham (optional)
• ⅔ cup Kewpie mayonnaise (or regular mayonnaise)

Instructions:

1. Peel and cut the potatoes into bite-sized pieces. Place them in a pot, cover with water, and add 2 tsp of salt. Bring to a boil and cook until the potatoes are tender (about 15 minutes). You can check completeness by piercing a potato with a skewer – it should slide through easily.

2. While the potatoes cook, prepare the other ingredients. Peel and chop the carrot into small pieces. Cook the frozen corn according to package instructions (or blanch fresh corn for a few minutes). Hard-boil the egg, then peel and chop it.

3. Drain the cooked potatoes and return them to the pot. Let them cool slightly. You can mash them partially with a potato masher, leaving some chunks for texture.

4. Meanwhile, thinly slice the cucumber. Sprinkle with ½ tsp salt and let it sit for 10 minutes. Drain any released water and pat the cucumber slices dry with paper towels.

5. In a large bowl, combine the cooled potatoes, chopped carrots, cooked corn, chopped egg, and sliced cucumber.

6. Add Kewpie mayonnaise (or regular mayonnaise) and mix gently until everything is coated evenly. Season with salt and pepper to taste.

7. (Optional) If using ham, cut it into thin strips and fold it into the potato salad.

8. Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld.

Tips:

• Kewpie mayonnaise is a Japanese mayonnaise known for its rich, tangy flavour and creamy texture. It’s a key ingredient in achieving the authentic taste of Japanese potato salad. If you can’t find Kewpie mayo, regular mayonnaise can be used as a substitute.
• Feel free to experiment with other ingredients! Chopped celery, peas, or cooked, shredded chicken are all popular additions.
• Leftover Japanese potato salad can be stored in the refrigerator for up to 3 days.

Related

• Simple Homemade Macaroni Salad
• Delicious Pico de Gallo Recipe

Pico de Gallo, alternatively referred to as salsa fresca, hails from Mexico. This fresh salsa variant is made from diced tomatoes, onions, cilantro, and an assortment of other fresh components. It is most frequently used as an accompaniment or garnish for numerous Mexican meals, infusing the cuisine with a spritz of fresh tang.

Ingredients:

4 medium tomatoes, diced

1 small onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

Salt to taste

Instructions:

In a bowl, combine the diced tomatoes, chopped onion, jalapeño pepper, and cilantro.

Drizzle the lime juice over the mixture and gently toss to combine.

Add salt to taste and mix well.

Refrigerate for at least 30 minutes to allow the flavours to meld before serving.

Related

• Simple Homemade Macaroni Salad