Japanese Potato Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g russet potatoes (about 3 medium potatoes)</li><li class="ingredients-single-item">1 medium carrot (about 100g)</li><li class="ingredients-single-item">1/2 English cucumber (about 100g)</li><li class="ingredients-single-item">1/4 onion (about 50g)</li><li class="ingredients-single-item">80g cooked ham (optional)</li><li class="ingredients-single-item">2 hard-boiled eggs</li><li class="ingredients-single-item">120g Japanese mayonnaise (Kewpie mayonnaise recommended)</li><li class="ingredients-single-item">1 tablespoon rice vinegar</li><li class="ingredients-single-item">2 teaspoons granulated sugar</li><li class="ingredients-single-item">1 teaspoon Dijon mustard (optional)</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large pot for boiling potatoes</li><li class="equipment-single-item">Fine mesh strainer or colander</li><li class="equipment-single-item">Potato masher</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Peel the potatoes and cut them into 2.5cm (1-inch) cubes. Place in a large pot and cover with cold water. Add 1/2 teaspoon salt to the water. Bring to a boil over medium-high heat, then reduce to medium and simmer until the potatoes are fork-tender but not falling apart, about 10-15 minutes. Be careful not to overcook as you want them to hold some structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the potatoes are cooking, peel and dice the carrot into small 5mm (1/4-inch) pieces. Blanch the carrot pieces in boiling water for 2-3 minutes until slightly softened but still retaining some crunch. Immediately drain and plunge into ice water to stop the cooking process. This quick-cooking preserves the carrot's color and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Slice the cucumber very thinly (about 2mm thick). Place in a bowl and sprinkle with 1/4 teaspoon salt. Gently mix and let sit for 5-10 minutes. This draws out excess moisture, ensuring your salad won't become watery. Squeeze the cucumber slices firmly to remove as much liquid as possible, then pat dry with paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Thinly slice the onion and soak in cold water for 5-10 minutes to remove the harsh raw flavor. Drain well and pat dry. Dice the ham into small cubes. Peel the hard-boiled eggs and separate the whites from the yolks. Chop the egg whites finely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the potatoes are cooked, drain thoroughly in a colander and return to the hot pot (off the heat). Allow them to steam dry for 2-3 minutes – this crucial step removes excess moisture for a better texture. Transfer to a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the potatoes are still hot, partially mash them with a potato masher, leaving about 30% in small chunks. This partial mashing is the signature texture of Japanese potato salad – some smooth creaminess with occasional chunks for interest. Let cool for about 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, make the dressing by combining the Japanese mayonnaise, rice vinegar, sugar, mustard (if using), salt, and pepper. Crumble in the egg yolks and mix until smooth. The egg yolks add richness and a beautiful yellow color to the dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the cooled vegetables, ham, and chopped egg whites to the potatoes. Pour the dressing over and fold everything together gently but thoroughly. Taste and adjust seasoning if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together. Japanese potato salad actually improves in flavor after resting. Before serving, stir gently and taste again for seasoning, adding a little more mayonnaise if it seems dry.</li></ol>