Japanese Potato Salad

By Chef Paul Matsumoto

Photo by Jan Antonin Kolar via Unsplash

Ingredients

5 each russet potatoes, peeled and diced

1/2 tsp kosher salt

1 tsp rice vinegar

2 small cucumbers, sliced thin

1 small carrot, julienned - 2 in. long

2 hard-boiled eggs, chopped

2 slices ham, sliced into 2 in. long strips

5 Tbsp Japanese mayonaise

TT kosher salt and white pepper

Directions

In a medium pot, cover the potatoes with water and bring to a boil. Reduce heat to medium-low and cook 10-15 minutes, until tender. Strain and place the potatoes in a large bowl.

Add 1/2 tsp salt and vinegar and mash slightly, leaving some chunks. Let cool.

In a small bowl sprinkle a pinch of salt over the cucumber and carrot, toss and let sit for 5-10 minutes. Remove from the bowl and squeeze out any excess liquid.

Add the vegetables, eggs, ham, and mayonaise to the potatoes and mix well. Season to taste with salt and pepper.

Recipe edited by Sarah Burchard