Japanese potato salad

Ease:: Simple
Serves:: 2
Prep time:: 20 minutes
Cook time:: 20 minutes
Total time:: 40 minutes

This Japanese potato salad recipe is full of fresh vegetable and protein ingredients, all covered in an umami-rich kewpie mayonnaise dressing.

Ingredients

4 potatoes

2 boiled eggs

2 slices cooked ham

1/4 cucumber

1/2 carrot

1/2 onion

**dressing:**

3 tsp rice vinegar or sushi vinegar

1 tsp dashi

6 tbsp mayonnaise

1 tsp white sesame seeds

pinch of shichimi togarashi (optional)

Method

Prepare the potatoes: Begin by peeling your potatoes before cutting them into smaller chunks and rinsing with water. Place them in a pan with enough water to just cover the potatoes and boil until they become soft.

Mash the potatoes: Now drain your potatoes and cover them with the dashi making sure it is well spread. Once done, mash the potatoes roughly with a fork, we want the mixture to retain lumps. Put them back to cook on the hob and add the rice or sushi vinegar. This method is better for the potato to absorb the vinegar’s flavour. Just let them cook for one or two minutes while mixing before removing them from the heat and putting in the fridge to cool off.

Prepare the other vegetables: Let’s take care of the other ingredients now. Peel and cut your carrot and onion before cutting them along with the cucumber into small slices. Chop the boiled eggs roughly and the ham into small pieces; then mix all of your ingredients along with the potato in a bowl with a bit of salt, yummy QP Mayonnaise and optional spicy shichimi togarashi. Garnish with sesame seeds and you’re done.