There are many types of Japanese salads but one of the most famous Japanese salads is the potato salad. Although this salad is not very healthy like vegetable salads because it contains potatoes and mayonnaise, it is definitely very delicious. You can obviously substitute this salad for mashed potatoes, if you want to try something new and tasty.
Difficulty level: Easy
Servings per recipe: 4
Time required for preparation: 15-20 minutes
Time required for cooking: 30-40 minutes
1 large bowl
1 large pot
1 mandolin slicer
1 medium sized bowl
4 large potatoes
8 slices of ham, chopped
1 tablespoon of karashi (Japanese mustard)
2 medium sized carrots, thinly sliced
2 teaspoons of whole milk
1 large Japanese cucumber, thinly sliced
½ cup of Japanese mayonnaise
2 teaspoons of white granulated sugar
Salt, to taste
Freshly ground black pepper, to taste
Method of Preparation
1. First take the potatoes and rinse them very nicely under water. Rub the potatoes while rinsing them because that takes out maximum dirt from them. Then take a large pot and fill it with 3-4 cups of water. Place the pot on the hob and turn the knob to light up the flame. Maintain the flame on high and let the water come to a boil. Once the water starts boiling gently, drop-in the rinsed potatoes and put a lid on the pot. Boil the potatoes for 20-30 minutes or until a skewer can easily pass through the deepest part of the potatoes.
2. While the potatoes are boiling, take the cucumber and the carrots and then rinse them separately until they are thoroughly rinsed. Then take the cucumber and slice it very thinly either with a knife or a mandolin vegetable slicer. Once done, put the cucumber slices in a bowl and add a pinch of salt to them. Incorporate the salt into the cucumber slices by tossing them with your fingers and then let the cucumbers sit for 5 minutes.
3. While the cucumber slices are marinating, take the carrots and cut them into halves. Then cut the halves into thin slices to get half-moon shaped carrot slices. Now you can either leave them like this or cut the slices into halves. Once done, take a saucepan and fill it with water. Place the saucepan on the stove and light up the flame.
Set the flame on high and let the water come to a boil. Once the water in the saucepan comes to a boil, put the carrot slices in it and oil them for 10-15 minutes or until they turn soft. Once done, drain the carrots by tipping them into a wire strainer and then set them aside to cool down.
4. If you are ready with the potatoes by now, drain off all the excess water from the pot and then peel the potatoes while they still remain hot. Once done, pat-dry the potatoes with paper towels and then put them into a large bowl. Then break the potatoes to make them crumbly, but be careful not to mash the potatoes. Once done, take the marinating cucumber slices and squeeze them to take out all the excess water from them. Once done, add the milk and the sugar to the crumbled potatoes. Follow that by adding the mayonnaise and the karashi.
5. Stir to mix everything with the crumbled potato and then finally, cut the ham slices into small pieces. Then add-in the marinated cucumber slices, boiled carrot slices and the ham pieces to the potato mixture. Stir the mixture once again gently, so that the potatoes don’t get mashed. Finally, season the salad with salt and freshly ground black pepper and then stir to incorporate the seasonings in it. Once done, serve the salad on a serving plate.