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Japanese Potato Salad

By Marc Matsumoto
Contributed by Jessica Miller
From PBS
1 fave
Nutrition per serving    (USDA % daily values)
CAL
2251
FAT
324%
CHOL
321%
SOD
1001%
Uploaded by: Jessica Miller

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Ingredients for 4 servings

5 Yukon Gold potatoes (800g), peeled and cut into 1/2” cubes

1 large carrot, peeled, quartered lengthwise, then cut into ¼” pieces

1 Japanese or Lebanese cucumber* (100g), thinly sliced

1/4 onion (60g), thinly sliced

1/2 tsp salt + 1/2 tsp salt

3 Tbsps mayonnaise (preferably Kewpie)

1 Tbsp rice vinegar or lemon juice

1 tsp sugar or honey

black pepper to taste

4-5 slices ham (80g), chopped

Preparation

1.

Put the potatoes and carrots in a pot and add water until covered by 1” of water. Bring to a boil and turn down the heat to maintain a gentle simmer. Cook the potatoes until they are very soft (about 15-20 minutes).

2.

In a small bowl, combine the cucumber, onion and 1/2 teaspoon of salt. Toss to coat evenly with salt and set aside.

3.

In a medium sized bowl, add the other 1/2 teaspoon of salt, mayonnaise, vinegar, sugar and pepper. Whisk to combine.

4.

When the potatoes are cooked, drain and add the hot potatoes to the mayonnaise mixture. Use a large spoon or wooden paddle to stir, mashing up the potatoes as you go.

5.

Use your hands to squeeze as much liquid out of the onions and cucumbers as you can—the more water you remove, the crunchier the vegetables will be. Add the cucumbers, onion, and ham to the potato mixture and stir to combine. Adjust salt and pepper to taste.

View instructions at
Marc Matsumoto

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