Japanese Potato Salad

Japan’s version of potato salad — creamier, lighter, and more refined than the American version.

Ingredients

• 2 lbs russet potatoes, peeled and roughly cubed
• 1 medium carrot, finely diced
• 1 English cucumber, thinly sliced and salted
• 3 green onions, sliced
• 2 large eggs, hard-boiled and roughly mashed
• 1/2 cup kewpie mayonnaise
• 1 tbsp rice vinegar
• 1 tsp sugar
• Salt and white pepper
• Ham or corn (optional additions)

Directions

1. Boil potatoes and carrot together until very tender, about 15 minutes.
2. Drain. Mash potatoes while still hot — leave slightly chunky.
3. Press water out of salted cucumber slices using paper towels.

Allow potatoes to cool 10 minutes.

1. Mix in kewpie mayo, rice vinegar, sugar, salt, and white pepper.
2. Fold in cucumber, carrot, green onion, and mashed egg.
3. Taste and adjust seasoning. Refrigerate at least 1 hour before serving.

Notes

Kewpie mayonnaise is essential — it uses only egg yolks (not whole eggs) and rice vinegar, giving it a richer, tangier, more yellow profile than American mayo.