Japanese Potato Salad
Let' Make Japanese Potato Salad, the best salad, even though Asians don't really eat salads. This carby and creamy salad is a must eat for summer cookouts and picnics. This works as both a side dish, main course, or snack.
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
Video
Notes
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.