This Japanese Potato Salad is made with a colorful assortment of protein and vegetables, which gives the salad loads of contrasting tastes and textures that makes this a fun-to-eat side that's substantial enough to have as an entree as well.
Course Salad, Sides
Keyword bento, japanese-side
Main Ingredient Potato
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
For potato salad
700gramspotatoes(~10 baby potatoes peeled and cut into 3/4-inch cubes)
140gramscarrots(~ 1 carrot, peeled and cut into 1/3-inch cubes)
100gramscucumber(~1 Japanese or Lebanese cucumber, sliced)
Put the cubed potatoes and carrots into a pot filled with water and bring the water to a boil. Reduce the heat and cook the potatoes until they are tender (about 15 minutes).
While the potatoes and carrots cook, put the sliced cucumber and onions in a bowl and sprinkle with about 1/4 teaspoon of salt. Stir this together to ensure the veggies are evenly coated and let them sweat.
Prepare your dressing by whisking together the mayonnaise, rice vinegar, sugar, and salt.
When the potatoes are soft enough that they easily fall apart, drain them well, and then add them to the dressing while still hot.
Stir this together, until the potatoes are mostly mashed up, but don't mash the carrots.
Massage the cucumbers and onions until they turn translucent and then squeeze them between your hands to remove any excess liquid.
Add the squeezed cucumber and onions to the potato salad along with the ham. Stir everything together until well combined.
Plate the potato salad and then top with the boiled eggs and a generous amount of black pepper.