Japanese Potato Salad
This is everyone’s favorite salad at Tanpopo Noodle Shop as we often served for staff meals. This is a Japanese style potato salad where potatoes are mashed and tossed with Japanese mayonnaise, cucumber, hard boiled eggs and onions. Enjoy.
Ingredients
- 900 grams Yukon Gold potatoes
- 1/4 cup Japanese Mayonaise
- 1/8 cup Rice Vinegar
- 1 teaspoon Salt
- pinch Black Pepper
- 4 eggs Hard Boiled
- 1/3 cucumber Thinly Sliced English or Japanese Cucumber
- 1/4 onion Thinly Sliced Onion
Instructions
- Fill a medium size pot with cold water and add potatoes. Bring the water to a boil and reduce the heat to low and gently cook the potatoes until soft, about 15-20 minutes.
- While the potatoes are cooking, boil 4 eggs to make hard boiled eggs. Cool and slice.
- Remove the seeds off the cucumber and slice them thin. Sprinkle with a pinch of salt and set it aside. Slice the onion very thin and also sprinkle with a pinch of salt and set it aside for about 5 minutes. When cucumbers and onions are soft, squeeze out excess water and keep them in a fridge.
- When the potatoes are soft and tender, remove the pot from the heat and drain all water. While the potatoes are hot mash them fine then add mayonnaise, vinegar and salt, mix well. Let it cool in the fridge.
- When the potatoes are cold, add sliced cucumber, onion and hard boiled egg and mix well. Adjust seasoning with salt pepper and more mayonnaise. Serve cold.