Potato salad is a staple in every bento “packed lunch”. While you can readily buy it in supermarkets or corner stores, it’s always better homemade. It’s an excellent side dish to karaage “fried chicken” and any barbeque dishes. I like using gold (Yukon) potatoes as it’s more buttery than other varieties. You can still definitely use Russet potatoes if you want. While my recipe is more traditional, you can absolutely add some bacon bits, sliced ham or corn if you’re feeling more adventurous. The dish is better left in the fridge for a few minutes and served cold.
Japanese Potato Salad
- 3 Diced Golden Potatoes
- 1 Peeled Hard Boiled Egg
- ¼ Minced Red Onion
- ½ Small Thinly Sliced Japanese Cucumber (About 4 Inches)
- 1 Small Diced Carrots
- ¼ Cup of Japanese Mayonnaise (To Taste)
- 1 Teaspoon Rice Wine Vinegar
- Salt & Pepper (To Taste)
- Bring water to a boil and then add the potatoes. Let sit for about 7-8 minutes depending on how big they are. Add the carrots. Let sit for 2 more minutes. If a fork pierces through the potatoes easily, then they are ready. Drain and let cool.
- While the potatoes and carrots are cooling, mash the hard boiled egg. Set aside.
- In a different container, salt the cucumber to let out the moisture. Let sit for 3 minutes. Squeeze out the water. This will prevent a watery salad.
- Mash the potatoes and carrots careful to leave some chunks to add texture. Add the cucumber, red onion and egg. Mix well.
- Slowly add the mayonnaise and vinegar. Making sure to taste in every addition.
- Season with salt and pepper to taste.
ET VOILA! You have made a traditional Japanese potato salad!
Tip: For the perfect hard boiled egg, place egg in a pan and cover with water. Bring it to a boil. Once it’s boiling, cover the pan and turn off the stove. Leave for 12 minutes. When done, drain the water and run egg through cold water to stop the cooking process. This will give you the perfect hard boiled egg every time!