Let’s Make: Japanese Potato Salad. A Salad To Destroy All Salads.
Let’s be honest though, Asians don’t really at salads like how Americans do. This carby, creamy, and savory salad is perfectly as a side dish, a main course, a snack, or even when your lover breaks up with you. They weren’t really worth it in hindsight, unlike this potato salad. The Kewpie mayo is what makes this potato salad a Japanese potato salad. This dish is a must make for summer cookouts, early spring picnics, and binge nights after a long day of dealing with annoying people. This dish is often served cold, although it’s pretty good even when warmed up. Personally, I like to add a lot of mustard powder for that extra punch, I’m a masochist, but feel free to limit or to even omit the mustard powder based on your own personal taste. Because mayo is somewhat unhealthy, add more or less based on personal desires. But be warned, adding less mayo will make the Japanese salad less flavorful and rich. You may need to add more or less of the ingredients based on how big and moist the potatoes are.
Let’s Get Cooking:
In-Depth Recipe At The Bottom
Japanese Potato Salad
Ingredients
Ingredients:
- 6 Potatoes (Cubed into 1in x 1in x 1in)
- 1 Corn Cob (Shucked)
- 6 Eggs (Boiled, Separated & Diced/Cubed)
- 2 Tbsp Black Pepper
- 1 Tbsp Mustard Powder
- 2 Tbsp Garlic (Grated or Minced)
- 2 Cups Kewpie Mayo (More or Less)
- 6 Slices Ham (Sliced into Strips)
- 1 C Carrots (Cubed or Diced)
- 2 Persians Cucumbers (Sliced)
- 2 Stocks Scallions (Sliced)
Instructions
Procedure:
- Boil potatoes for 8 minutes. At the 4 minute mark, add in the corn to boil for the rest of the four minutes. The potatoes will be done when it can be pierced easily with a fork. Drain the water and let everything cool
- In another bowl, add in 6 egg yolks, black pepper, mustard powder, garlic, Kewpie mayo (you have to use this brand of mayo), and half of the cooked potatoes. Mash completely until it becomes smooth.
- Add in sliced ham, diced boiled egg whites, carrots, Persian cucumbers, scallions, and the rest of the cooked potatoes and corn. Fold everything together. This is the optimal time to taste test and adjust the flavor.
- Cover and chill until ready to eat
Notes
In-Depth Instructions:
Let’s Make: Japanese Potato Salad
- Cut 6 peeled Potatoes into 1 inch by 1 inch by 1 inch cubes. Put the potatoes into boiling water and boil for 4 minutes. Add in corn kernels into the boiling water and boil the corn and cubed potatoes for another 4 minutes. After 8 minutes, the potatoes should be easily pierced with a fork or chopstick, that is the you know the potatoes are cooked. Drain the water and let it cool.
2. In another bowl, mash together 6 egg yolks, black pepper, mustard powder, garlic, Kewpie mayo (you have to use this brand of mayo), and half of the cooked potatoes. It’s fine if some cooked corn gets in. Mash completely until it becomes smooth, almost like spiced mashed potatoes.
3. Add in sliced ham, diced boiled egg whites, carrots, Persian cucumbers, scallions, and the rest of the cooked potatoes and corn. Fold everything together. This is the best time to taste test and adjust the flavor.
4. Cover and chill until ready to eat. I would recommend that you eat most of it before you serve to other people, just to ensure that it is up to your standards and nobody else.
