Japanese Potato Salad
A super simple version of this popular side dish full of fresh vegetable textures and a sweet tangy flavor.
Ingredients:
3-4 Tbsp rice vinegar
1/3 red onion, slivered
Instructions:
6.
7.
8.
4 russet potatoes
s&p to taste
3/4 cup kewpie mayo
1/2 carrot, julienned
1 english cucumber, sliced
Prepare potatoes by peeling and cutting them in quarters. Boil in salted water until they can be pierced smoothly with a fork.
1.
Drain all the water and return potatoes to pot on low heat, gently shaking the pot to let excess moisture evaporate. Place in a large bowl and let cool.
2.
Prepare cucumbers by slicing thinly with a mandoline (or by hand). Spread on a tray and salt generously and evenly. Let stand for 10-15 minutes.
3.
While cucumbers are set aside, julienne 1/2 of a carrot into thin strips. Slice red onion into thin, similarly-sized slicers.
4.
When 15 min are up, thoroughly wash and rinse cucumbers to remove excess salt. Squeeze out water and pat dry on a paper towel
5.
When potatoes are cool, season with Kewpie Mayo and rice vinegar. Add in increments and adjust ratios according to taste.
Fold in your vegetables and season with salt and pepper.
Refrigerate for 30 min-1 hour before serving.
