Japanese Potato Salad ポテトサラダ

justonecookbook.com

Loo's Recipes

2 russet potatoes ( 1.15 lb)

2 tsp Diamond Crystal kosher salt (for cooking the potatoes)

¼ cup frozen or canned corn

1 large egg (50 g each w/o shell)

1 Persian cucumber (or ½ Japanese cucumber; 3 oz)

2 oz carrot ( 2 inches, 5 cm)

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

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

subheading: For the Seasonings:

1 Tbsp rice vinegar (unseasoned) (or use ½ Tbsp apple cider/Champagne/white wine vinegar)

freshly ground black pepper (to taste)

6 Tbsp Japanese Kewpie mayonnaise (add two-thirds first, then taste and add more, as desired)

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

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