Japanese Potato Salad

Japanese Potato Salad is a Japanese recipe that serves 6. One serving contains 266 calories, 5g of protein, and 20g of fat. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as an inexpensive salad. 1068 people found this recipe to be scrumptious and satisfying. It is brought to you by Shes Cookin. If you have black forest ham, salt, xylitol, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. Try Japanese Potato Salad, Japanese Potato Salad, and Japanese Potato Salad for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Peel potatoes and cut into 3/4 inch cubes. The potatoes should all be about the same size so they cook evenly. Put potatoes into a large pot and add enough water to cover the potatoes. Heat over high heat. When the water boils lower the heat to medium and cook until potatoes are easily pierced with a fork or skewer. About 20 minutes. Drain the potatoes and add them back to the pot to cook of remaining moisture - about 30 seconds over medium heat. Stir gently to prevent browning and get all the moisture from the potatoes. Remove from heat and mash the potatoes with a potato masher, leaving some small chunks for texture. Sprinkle with salt and allow to cool.While the potatoes are cooking, prepare a hard boiled egg. Peel and dice the egg with a paring knife or egg slicer. Set aside. Prepare the vegetables: cutting a large carrot into quarters and thinly slice. Put the carrots in a microwave-safe container, add a tablespoon of water and cook for 1 minute so they are partially cooked, but still crunchy. Drain and set aside. If using frozen corn, place them in the same microwave-safe container, add a tablespoon of water and cook for 2 minutes. Drain and set aside. Cut the English cucumber into quarters lengthwise and slice thinly. Dice the ham slices. Add the ham and vegetables to the mashed potatoes with about six grinds of black pepper and mix well.Using a small whisk or fork, blend the rice vinegar, hot & sweet mustard, and sugar into the mayonnaise. Add to the potatoes and vegetables and mix until fully incorporated. Then gently mix in the diced egg. Refrigerate until ready to serve.

 

Step by step:

1. Peel potatoes and cut into 3/4 inch cubes. The potatoes should all be about the same size so they cook evenly. Put potatoes into a large pot and add enough water to cover the potatoes.

2. Heat over high heat. When the water boils lower the heat to medium and cook until potatoes are easily pierced with a fork or skewer. About 20 minutes.

3. Drain the potatoes and add them back to the pot to cook of remaining moisture - about 30 seconds over medium heat. Stir gently to prevent browning and get all the moisture from the potatoes.

4. Remove from heat and mash the potatoes with a potato masher, leaving some small chunks for texture. Sprinkle with salt and allow to cool.While the potatoes are cooking, prepare a hard boiled egg. Peel and dice the egg with a paring knife or egg slicer. Set aside. Prepare the vegetables: cutting a large carrot into quarters and thinly slice.

5. Put the carrots in a microwave-safe container, add a tablespoon of water and cook for 1 minute so they are partially cooked, but still crunchy.

6. Drain and set aside. If using frozen corn, place them in the same microwave-safe container, add a tablespoon of water and cook for 2 minutes.

7. Drain and set aside.

8. Cut the English cucumber into quarters lengthwise and slice thinly. Dice the ham slices.

9. Add the ham and vegetables to the mashed potatoes with about six grinds of black pepper and mix well.Using a small whisk or fork, blend the rice vinegar, hot & sweet mustard, and sugar into the mayonnaise.

10. Add to the potatoes and vegetables and mix until fully incorporated. Then gently mix in the diced egg. Refrigerate until ready to serve.

Nutrition Information:

covered percent of daily need