Japanese Potato Salad ポテトサラダ

Method8 steps · about 25 min

1. 1

   Step 1: Peel the potatoes (500 g), cut into small chunks and place in a pan with enough water to cover. Boil for about 10 minutes, until a skewer goes through the pieces easily.

   Boil Potatoes · 10 minUses 500 g Potato · Water, enough to boil the potato chunks

2. 2

   Step 2: While the potatoes boil, finely chop the onion (50 g) and carrot (25 g). Place them on a microwave-safe plate, cover with suitable microwave-safe wrap and microwave for 2 minutes at 500 W, then set aside.

   Microwave onion and carrot at 500 W · 2 minUses 50 g Onion · 25 g Carrots

   
3. 3

   Step 3: Cut the optional ham (50 g) and apple (¼ Small) into small pieces if using them. Thinly slice the cucumber (25 g).

   Uses 50 g Ham · ¼ Small apple · 25 g Cucumber

4. 4

   Step 4: Combine the 3 tablespoons mayonnaise and 1 tablespoon milk. Set it aside.

   Uses 3 tbs Kewpie mayonnaise · 1 tbs milk

5. 5

   Step 5: Turn the heat off and drain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.

   Uses Tender boiled potato chunks

6. 6

   Step 6: Mash the potatoes a little, but ensure you leave some potato chunks still in shape. *2

   Uses Drained roughened potato chunks

   
7. 7

   Step 7: Let the partly mashed potatoes cool to about 50–60°C (120–140°F), as specified in source note 3. Combine them with the cooked onion and carrot, cucumber, optional ham and apple, and the prepared mayonnaise-milk mixture.

   Uses Partly mashed potatoes · Microwaved onion and carrot · Sliced cucumber and optional chopped ham/apple · Mayonnaise-milk dressing

   
8. 8

   Step 8: Season with salt and black pepper to taste. Serve now, or cool promptly and keep refrigerated until serving.

   Uses Combined Japanese potato salad · Salt and Pepper to taste