Japanese Style Potato Salad
A different take on the typical potato salad, using Japanese vinegar and fresh vegies.
- 4 large russet potatoes
- 1 Tbs. salt
- 1 Tbs. Japanese rice vinegar
- Enough water to cover potatoes
- 3/4 cup mayonaise
- 5 hard-cooked eggs, grated
- 1/2 yellow onion, grated
- 2 Japanese cucumbers, thinly sliced
- 2 medium tomatoes, seeded and diced
- 1 Tbs. rice vinegar
- 1/2 tsp. salt
- 1/4 lb. thinly sliced or shaven smoked ham, chopped
- Salt and pepper to taste
Scrub the skins of the potatoes to remove excess dirt. Place potatoes and water in a large saucepan, add the 1Tbs. salt and 1 Tbs. vinegar. Boil the potatoes until soft, about 30 min. While the potatoes are cooking, mix together the mayonnaise, eggs and onion in a large bowl; set aside. In another bowl, combine the cucumbers, tomatoes, and vinegar; sprinkle with salt, and lomi or knead the cucumbers and tomatoes until the cucumbers start to soften and release water. Squeeze the liquid from the cucumbers and tomatoes, add it to the mayonnaise mixture together with the ham; mix well; set aside. Drain the potatoes, peel and mash. Add the mayonnaise mixture to the potatoes while the potatoes are still warm; mix well. Season to taste with salt and pepper. Chill until ready to serve. Makes 8 servings.