Japanese Potato Salad

Creamy, lightly mashed potato salad with cucumber, carrot, ham and egg, dressed with Japanese mayonnaise.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 500g floury potatoes, such as Maris Piper, peeled and cut into 3cm chunks
  • 1 carrot, peeled and cut into 5mm slices
  • 1/2 cucumber, thinly sliced
  • 1/2 tsp salt, for the cucumber
  • 2 large eggs
  • 3 slices cooked ham, cut into small squares
  • 4 tbsp Japanese mayonnaise (such as Kewpie)
  • 1 tbsp rice vinegar
  • 1/2 tsp caster sugar
  • Salt and black pepper to taste

Method

  1. Toss the cucumber with the 1/2 tsp salt and leave for 10 minutes, then squeeze out the water.

  2. Put the potatoes and carrot in a pan of cold salted water, bring to the boil and cook for 12 to 15 minutes until tender. Add the eggs for the last 9 minutes. Drain, cool the eggs in cold water, then peel and chop.

  3. Return the potatoes and carrot to the pan over a low heat for 1 minute to dry. Tip into a bowl, sprinkle with the vinegar and sugar and roughly mash, leaving some chunks.

  4. Leave to cool for 10 minutes. Fold in the cucumber, ham, chopped eggs and mayonnaise, season to taste with salt and pepper and serve at room temperature or chilled.