Japanese Potato Salad - Recipe With Photo

Ingredients

Potatoes - 4-5 pcs.

Carrots - 1 pc. medium size (about 12-14 cm)

Cucumber - 1 pc. (10-12 cm)

Ham - 90-200 g (to taste)

Salt to taste

Ground black pepper - to taste

Chicken egg - 2 pcs.

Japanese mayonnaise (homemade) - 1 / 3-1 / 2 (to taste)

Optional / optional

canned corn - 1/2 cup

• 65 kcal
• 35 minutes
• 35 minutes

Photo of the finished dish

Step by step recipe with photo

I got a funny situation with this salad. When planning the menu for the New Year's table, I firmly decided to abandon the traditional "Olivier", "jellied meat" and "herring under a fur coat" and give preference to Japanese cuisine. Among other dishes, I chose Japanese potato salad as an appetizer and, only having prepared it, I realized how much its taste and composition resemble the classic Olivier!

Judge for yourself … In the composition: potatoes, carrots, ham, cucumbers, eggs and even mayonnaise - a familiar set of ingredients ?! Obviously, the craving of the Russian soul for "Olivier" is ineradicable! Among hundreds of options, I still unconsciously chose a similar dish!

Of course, even though the salads are close in composition, the taste, method of preparation and design of the finished salad have their own nuances and subtleties, which I want to tell you about today. So, let's figure out how to make Japanese potato salad …

Prepare your ingredients.

Peel potatoes and carrots, cut into small pieces and boil until tender. Check the readiness by piercing the vegetables with a wooden skewer. When the skewer enters easily, the vegetables are ready.

Drain the water and, placing the potatoes back in the pot, "dry" the slices over low heat, shaking occasionally, for about 1 minute. This step is necessary in order to evaporate the remaining moisture from the potatoes.

Using a crush pusher, lightly crush the potatoes so that small pieces remain - these will give the salad texture.

Sprinkle the potatoes with ground black pepper and salt to taste and leave at room temperature to cool.

In the meantime, prepare the rest of the salad ingredients.

Boil hard boiled eggs. Cut the boiled carrots, cucumber and ham into small pieces.

Add chopped vegetables and boiled eggs to the chilled potatoes. You can chop and add the whole egg or just the white, and keep the yolk, grate and use to decorate the salad.

Season with salt and pepper to taste and stir in mayonnaise gradually adding. The amount can be adjusted to your liking.

If Japanese mayonnaise is not on hand, add a little sugar and rice vinegar to regular mayonnaise and mix thoroughly until the sugar dissolves.

The proportions can be selected to taste, but as a guideline: 1 tbsp. mayonnaise - ½ tsp rice vinegar and 1/8 tsp. sugar or 2 tbsp. rice vinegar and 1 tbsp. sugar for 1 cup of mayonnaise.

To serve: place the salad in small portioned bowls or separate the salad portion and form it into a ball (it is convenient to use an ice cream spoon). Dip the potato ball in grated egg yolk, or simply sprinkle the salad with a few pinches of yolk on top.

Japanese potato salad is ready! Enjoy your meal!

Other potato salad recipes

Potato salad with radish

• Warm potato salad
• Potato lard- in German