Japanese Potato Salad Recipe

Summer salad from Japan, potato, cucumber, onion and ham

5 Yukon Gold potatoes (800g), peeled and cut into 1/2 cubes (Potatoes suitable for boiling)

1 large carrot, peeled, quartered lengthwise, then cut into ¼ pieces

1 Japanese or Lebanese cucumber (100g), thinly sliced (Usual NZ cucumber)

1/4 onion (60g), thinly sliced

1/2 teaspoon salt + 1/2 teaspoon salt

3 tablespoons mayonnaise

1 tablespoon rice vinegar or lemon juice

1 teaspoon sugar or honey

black pepper to taste

4-5 slices ham (80g), chopped

Put the potatoes and carrots in a pot and add water until covered

Bring to a boil and turn down the heat to maintain a gentle simmer

Cook the potatoes until they are very soft (about 15-20 minutes)

In a small bowl, combine the cucumber, onion and 1/2 teaspoon of salt

Toss to coat evenly with salt and set aside

In a medium sized bowl, add the other 1/2 teaspoon of salt, mayonnaise, vinegar, sugar and pepper

Whisk to combine

When the potatoes are cooked, drain and add the hot potatoes to the mayonnaise mixture

Use a large spoon or wooden paddle to stir, mashing up the potatoes as you go

Use your hands to squeeze as much liquid out of the onions and cucumbers as you can the more water you remove, the crunchier the vegetables will be

Add the cucumbers, onion, and ham to the potato mixture and stir to combine

Adjust salt and pepper to taste

Serves 2

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