Japanese-Inspired Potato Salad
Japanese-Inspired Potato Salad
This is a Staff Contribution recipe! Thanks for sharing!
Ingredients:
2 large russet potatoes, peeled and cut into 1-inch pieces
1 (3-inch) segment English cucumber, quartered lengthwise and thinly sliced crosswise
1/4 cup thinly sliced onion
3/4 teaspoon salt, divided
1 tablespoon rice vinegar
2 slices ham, thinly sliced into 1-inch strips-We suggest Huelskoetter pork farm! (Omit if vegetarian or vegan)
¼ cup mayonnaise or vegenaise
Pinch ground white pepper
Fresh scallions or chives to garnish
Directions:
1. Pour an inch of water into a large pot. Cover and bring to a boil over medium-high heat. Put the potatoes in a metal steamer basket and place the basket in the pot. Cover, turn the heat to medium-low, and steam the potatoes until soft, about 15 minutes.
2. While the potatoes are cooking, combine the cucumber and onion in a small bowl and sprinkle with ¼ teaspoon salt. Massage the vegetables with your fingers until the salt is incorporated and let them sit until the moisture is drawn out, about 15 minutes.
3. When the potatoes are done, empty them into a large bowl, and add the vinegar and remaining ½ teaspoon salt. Mix to combine. Mash the potatoes so you have some large pieces and some small, bite-size bits.
4. Squeeze as much moisture as you can from the cucumber and onion, one handful at a time, and add to the bowl with the potatoes.
5. Add the ham, mayonnaise, and pepper and mix well to combine.
Let cool, then refrigerate for at least 1 hour before serving.
Garnish with scallions or chives if desired.
PREP TIME: 25 MINUTES I COOK TIME: 15 MINUTES, PLUS 1 HOUR TO CHILL I SERVES 4
This is a Staff Contribution recipe! Thanks for sharing!
Ingredients:
2 large russet potatoes, peeled and cut into 1-inch pieces
1 (3-inch) segment English cucumber, quartered lengthwise and thinly sliced crosswise
1/4 cup thinly sliced onion
3/4 teaspoon salt, divided
1 tablespoon rice vinegar
2 slices ham, thinly sliced into 1-inch strips-We suggest Huelskoetter pork farm! (Omit if vegetarian or vegan)
¼ cup mayonnaise or vegenaise
Pinch ground white pepper
Fresh scallions or chives to garnish
Directions:
1. Pour an inch of water into a large pot. Cover and bring to a boil over medium-high heat. Put the potatoes in a metal steamer basket and place the basket in the pot. Cover, turn the heat to medium-low, and steam the potatoes until soft, about 15 minutes.
2. While the potatoes are cooking, combine the cucumber and onion in a small bowl and sprinkle with ¼ teaspoon salt. Massage the vegetables with your fingers until the salt is incorporated and let them sit until the moisture is drawn out, about 15 minutes.
3. When the potatoes are done, empty them into a large bowl, and add the vinegar and remaining ½ teaspoon salt. Mix to combine. Mash the potatoes so you have some large pieces and some small, bite-size bits.
4. Squeeze as much moisture as you can from the cucumber and onion, one handful at a time, and add to the bowl with the potatoes.
5. Add the ham, mayonnaise, and pepper and mix well to combine.
Let cool, then refrigerate for at least 1 hour before serving.
Garnish with scallions or chives if desired.
PREP TIME: 25 MINUTES I COOK TIME: 15 MINUTES, PLUS 1 HOUR TO CHILL I SERVES 4