Check out this Japanese Potato Salad recipe by ChihYu Smith. It’s got protein from the ham and soft-boiled eggs and some bite/crunch from the cukes, carrots, and peas. Keep the great recipe ideas coming, ChihYu!
JAPANESE POTATO SALAD
BY: CHIHYU SMITH
Recipe & photos credit: ChihYu Smith | I Heart Umami
Check out her full post: https://iheartumami.com/japanese-potato-salad/
Ingredients
For the Japanese potato salad:
3 whole persian cucumbers, 6 oz. total, or English cucumber
2 whole Russet potatoes, 8 oz. each, or yukon gold
1 ¼ tsp coarse sea salt
¼ tsp ground black pepper
2-3 large boiled eggs
1 cup frozen carrots and peas
3-4 pieces cooked ham, diced
1-2 bulbs scallions, chopped, optional
For the salad dressing (substitute for kewpie mayo):
5 tbsp mayonnaise, I like Tessemae's mayo. See notes
1 tbsp rice vinegar
¼ to ½ tsp Takii mushroom seasoning or coarse sea salt, see notes
Instructions
Thinly slice the cucumbers. Add them to a mixing bowl with 1tsp salt. Use your hands to gently rub the salt into the cucumber slices. Set the bowl aside.
Peel the potatoes and cut them into ¾-inch dice. Immediately place them in a large pot and add enough cold water to cover by 1 inch.
Bring the water to boil over medium-high heat then reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 10 minutes.
Drain the potatoes and transfer to a large heat-proof mixing bowl. Season with ¼ tsp salt and pepper. Use a potato masher to roughly mash the potatoes and leave some small chunks for texture.
In the meantime, in a separate saucepan bring the water to boil then reduce heat to medium-low, add the eggs and simmer for 8 minutes. Remove the eggs and blanch the carrots and peas until tender, about 10 seconds. Set them aside to cool.
To assemble, add eggs to the potato bowl and lightly mash them together. Squeeze the cucumbers well and add them to the potato bowl with peas and carrots, ham, and scallions, if using.
Add the dressing and toss to incorporate. Season with more salt and pepper to taste, if desired. Serve in room temperature or best slightly chilled.
