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Japanese Potato Salad |
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| Ingredients: |
1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut into 1/2-inch pieces (about 4 cups)
1 medium carrot, peeled and cut on an angle into 1/4-inch-thick slices (about 1/2 cup)
2 garlic cloves, peeled
1 dried bay leaf
1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste
1/3 cup fresh or frozen corn kernels
1/3 cup fresh or frozen peas
1 tablespoon rice wine vinegar
2/3 cup Kewpie mayonnaise
1/2 teaspoon black pepper, plus more for garnish
1 cup thinly sliced cucumber half-moons (about 1 small cucumber)
2 scallions, thinly sliced (about 1/4 cup)
Sliced milk bread or white bread, for serving (optional)
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| Procedures: |
Place potatoes, carrot, garlic, bay leaf, and 1 tablespoon salt in a medium saucepan; fill with cold water to cover by 1 inch.
Bring to a boil over high.
Reduce heat to medium, and simmer, uncovered, until potatoes are fork-tender, 8 to 10 minutes, adding corn and peas during final 3 minutes of cooking time.
Drain potato mixture; discard bay leaf and garlic cloves.
Transfer warm potato mixture to a medium bowl.
Add vinegar and remaining 3/4 teaspoon salt; toss to combine.
Stir in Kewpie mayonnaise and black pepper.
For a creamier salad, use a fork to mash a portion of the potatoes.
Chill potato salad in refrigerator, uncovered, until cooled to room temperature, about 20 minutes, stirring occasionally.
Stir cucumber and scallions into potato salad; season to taste with salt, and garnish with black pepper.
Serve potato salad immediately, or spread on sliced bread for a creamy sandwich, if desired.
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| Notes: |
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2024-12-22: Added to our cookbook.
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12/22/2024
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