Japanese potato salad is a study in texture. Unlike American potato salads that are usually composed of large pieces of potato, Japanese potato salad recipes call for mashing half the potatoes while leaving the other half chunky. This blend of potatoes provides a creamy potato base interspersed with toothsome pieces of potato. Fresh vegetables also play a prominent role in Japanese potato salad with raw cucumber and carrot providing extra crunch. Serve your potato salad warm, room temperature, or cold.
Japanese Potato Salad
Ingredients
- 12 oz russet potatoes, cut into 1″ pieces, about 3 potatoes
- 1 tbsp rice wine vinegar
- ¼ cup Japanese mayonnaise*
- 1 scallion, minced
- 1 hard-boiled egg, roughly chopped
- 1 Persian cucumber, cut into ¼” cubes
- 1 small carrot, peeled and grated on the large holes of a box grater
- 1 oz deli ham, roughly chopped, optional
*Note: If you cannot find Japanese mayonnaise, add ½ tsp sugar and 1 tsp rice vinegar to American-style mayonnaise as a substitute
Directions
1) Place potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings, and Cook Now or Schedule.
Suvie Starch Cooker Settings
Potatoes, Cut, 50 minutes
2) While the potatoes cook, stir together rice wine vinegar, mayonnaise, and scallion.
3) Transfer potatoes to a large bowl and mash half with a fork. Season with 1 tsp salt and allow to sit for 5 minutes to cool, stirring occasionally.
4) Stir in mayo mixture until incorporated.
5) Fold in egg, carrot, cucumber, and ham. Season to taste with salt and pepper and serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 190, Total Fat 12g, Total Carbohydrates 19g, Total Sodium 760mg, Total Protein 5g
