Japanese Potato Salad

A good potato salad makes the plate at any
picnic, but not every cook can get it right.

Rachael Hutchings has the secret for a crowd
pleasing potato salad.

For more great recipes visit lafujimama.com.
Japanese Potato Salad
2 pounds Yukon Gold potatoes, peeled and cut into large 2
1/2-inch chunks
1 small carrot, peeled
5 inches Japanese cucumber, thinly sliced*
1 teaspoon fine grain sea salt, plus more to taste
1/8 small red onion, finely chopped
1 large hard-boiled egg, finely chopped
3/4 cup mayonnaise*
1 tablespoon rice wine vinegar

1. Put the potatoes, carrot, and a large pinch of fine
grain sea salt in a large pot and cover them with cold
water. Bring the water to a boil over medium heat and let
the potatoes simmer until they are fork tender, about 20 to
30 minutes. Remove the carrot after 7 or 8 minutes. When
the potatoes are done, drain them well.

2. While the potatoes are cooking, sprinkle the cucumber
slices with 1 teaspoon of fine grain sea salt, toss, and
let them sit for 5 to 10 minutes, then gently squeeze them
and drain out the excess cucumber water.

3. Slice the cooled carrots in half lengthwise, then slice
each half into thin half-moons. Coarsely mash the potatoes
so some small chunks of potato still remain, then let the
mash cool.

4. After the potato mash has cooled, stir in the cucumbers,
carrots, red onion, and hard-boiled eggs. Gently stir in
the mayonnaise and rice wine vinegar. Add additional
mayonnaise, if desired. Cover the potato salad with
plastic wrap, or place it in an airtight container and let
it chill in the refrigerator for at least 1 hour.

*Recipe Notes: If you don’t have access to Japanese
cucumbers, use a thin-skinned cucumber like a Persian
cucumber or small snacking cucumbers. If you only have
regular cucumbers, peel them, slice them in half lengthwise
and remove the seeds, then thinly slice them. Japanese
mayonnaise is typically made with rice vinegar, which gives
it a different flavor from American mayonnaise which is
made from distilled vinegar or lemon juice. Japanese
mayonnaise is also thinner than most American mayonnaise.
The most well-known Japanese brand of mayonnaise is Kewpie,
sold in plastic squeeze bottles in many Asian markets here
in the US. If you can’t find Japanese mayonnaise, you can
always make your own!

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