Japanese Potato Salad ポテトサラダ
Creamy Japanese potato salad is the perfect quick and easy side dish or bento box filling!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Potato
- 50 g Onion
- 25 g Carrots
- 50 g Ham
- ¼ Small apple
- 25 g Cucumber
- 3 tbs Kewpie mayonnaise
- 1 tbs milk
- Salt and Pepper to taste
Instructions
- 1
Peel the potatoes and cut into small chunks. Boil for 10 minutes. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
- 2
While the potatoes are being cooked, chop the onion and carrot into small pieces then put them on a plate, cover with plastic wrap and microwave for 2 minutes on 500w and set aside.*1
- 3
Cut the ham and apple into small pieces. Slice the cucumber thinly.
- 4
Combine the 3 tablespoons mayonnaise and 1 tablespoon milk. Set it aside.
- 5
Turn the heat off and drain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.
- 6
Mash the potatoes a little, but ensure you leave some potato chunks still in shape. *2
- 7
Place the mashed potato, onion, carrot, apple, cucumber, and ham into a bowl and add the mayonnaise mixture and mix to combine. *3
- 8
Season with salt and black pepper to taste then serve.