Japanese Potato Salad

By Ham, Japanese, Potatoes, Salad Boiling

July 24, 2020

Japanese Potato Salad is unique in that it is half mashed and half chunky, which gives it a creamier texture. It has grated carrots, cucumbers, scallions and diced ham. To emulate Kewpie mayonnaise, you add a little bit of sugar. The Yukon Gold potatoes I used where particularly gold in color!

Prep: 25 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

1 Persian cucumber, halved lengthwise and thinly sliced crosswise

1 medium carrot, peeled and shredded on the large holes of a box grater

¼ cup red onion, minced

Kosher salt and ground black pepper

1½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces

3 tablespoons unseasoned rice vinegar

½ cup mayonnaise

2 ounces thick-cut smoked deli ham, diced (about ⅓ cup)

1 hard-cooked egg plus 1 hard-cooked egg yolk, diced

1 teaspoon white sugar

2 scallions, thinly sliced

Directions

1In a medium bowl, stir together the cucumber, carrot, onion and 2 teaspoons salt; set aside. In a large saucepan over high, combine the potatoes with enough water to cover by 1 inch. Add 1 teaspoon of salt and bring to a boil. Reduce heat to medium-high and simmer until a skewer inserted into the potatoes meets no resistance, 12 to 15 minutes.

2  Drain the potatoes, then transfer to a large bowl. Using a fork, coarsely mash half of the potatoes. Sprinkle with the vinegar and ¾ teaspoon of pepper. Stir to combine, then spread in an even layer along the bottom and sides of the bowl. Let cool for at least 20 minutes.  

3Transfer the vegetable mixture to a fine-mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled. 

Tip

1Don’t substitute starchy russet or waxy new potatoes. The smooth texture of partly mashed Yukon Golds gave us the creamy consistency we wanted.

Adapted from a recipe by Elizabeth Germain, Milk Street Magazine.

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