Japanese Potato Salad

Ingredients

• 3 medium potatoes (peeled and cut into chunks)
• 2 persian cucumbers (thinly sliced)
• 4 ham (slices, cut into small pieces)
• 3 eggs (boiled)
• 6 tbsp kewpie mayo (divided)
• salt (for rubbing cucumbers and to taste)
• black pepper (to taste)

Steps

1. 1

   Boil the eggs until they reach your desired level of doneness (typically 8-10 minutes for hard-boiled).

2. 2

   Cook the potatoes in boiling water for about 10-15 minutes until tender.

3. 3

   While potatoes cook, thinly slice the Persian cucumbers. Rub them with a pinch of salt to draw out moisture, then cut the ham into small bite-sized pieces.

4. 4

   Peel the boiled eggs and place them in a bowl. Mash them together with half (3 tbsp) of the Kewpie mayo.

5. 5

   Add the cooked potatoes to the egg mixture and gently mash them, leaving some small chunks for texture.

6. 6

   Add the cucumbers (squeeze out excess water first), ham, the remaining 3 tbsp of mayo, and black pepper. Mix everything until well combined.

Notes

Rubbing the cucumbers with salt and squeezing out the excess water is a key step to prevent the salad from becoming watery. Kewpie mayo is highly recommended for the authentic Japanese flavor profile.

Nutrition per serving

• side dish
• salad
• japanese
• potato salad
• lunch
• picnic
• vegetarian-option