Japanese Potato Salad ポテトサラダ

justonecookbook.com

David

2 russet potatoes (1.15 lb for six servings)

2 tsp kosher salt (Diamond Crystal; use half for table salt) (for cooking the potatoes)

¼ cup frozen or canned corn

1 large egg (50 g w/o shell)

1 Persian cucumber (or ½ Japanese cucumber; 3 oz for six servings)

2 oz carrot (2 inches, 5 cm for six servings)

1 tsp kosher salt (Diamond Crystal; use half for table salt) (divided; for the cucumber and carrot)

2 slices Black Forest ham (1.9 oz, 54 g for six servings)

subheading: For the Seasonings:

1 Tbsp rice vinegar (unseasoned) (or you can use half the amount of apple cider/Champagne/white wine vinegar instead)

freshly ground black pepper (to taste)

6 Tbsp Japanese mayonnaise (I recommend adding two-thirds first, then tasting and adding more, as desired)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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