japanese potato salad
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Japanese potato salad does not include onions and is distinctly different from Hawaii-style macaroni and potato salad, as well as the vinegar-based German or American potato salads.
This recipe is adapted from Just One Cookbook, where you will find many easy and beautifully photographed Japanese home food dishes. |
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3-4 russet potatoes, scrubbed, peeled and cut into quarters
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Hawaiian salt and black pepper, to taste
A bit of white pepper A dash of vinegar |
Fill a pot with water and drop the potatoes in the water. Boil until the potatoes can be easily pierced with a skewer. Take them out, rinse with cold water, mash them coarsely and then let them cool off. Hard-boil the eggs according to my perfectly hard-boiled eggs method. Use an egg slicer to slice them thinly on the long axis. Lift the egg carefully, rotate 90 degrees and slice again. You'll have diced eggs instead of slices.
Drain corn well. After you have peeled, halved and seeded the cucumber, slice into very thin, semi-circles. Best way is with a mandoline, or a Japanese box slicer. Slice ham into thin, small strips.
Once the potatoes are cooled completed, add corn, cucumbers, shredded carrots and ham. Toss gently. Add a good 2 dollops of mayonnaise. Mix together so that it all starts to 'stick.' Add Hawaiian salt, black pepper and white pepper, to taste. Drizzle a bit of sesame oil, a very small dash of vinegar and mix once more time. Sprinkle with a little ginger right before serving. Serve cold.
Drain corn well. After you have peeled, halved and seeded the cucumber, slice into very thin, semi-circles. Best way is with a mandoline, or a Japanese box slicer. Slice ham into thin, small strips.
