Japanese Potato Salad
Creamy and crunch Japanese potato salad made with Japanese mayonnaise, ham and cucumbers. Add Italian dressing to boost the flavor!
Ingredients
- 3 medium Russet potatoes
- 2 tbsp Italian salad dressing
- 1 1/2 cups English cucumbers, seeded and partially peeled
- 1/4 cup white onion, thinly sliced about 1/4 small onion
- 3 - 4 slices ham
- 5 tbsp Japanese mayonnaise or regular mayonnaise
- salt and pepper to taste
Instructions
- Peel and cut the potatoes into about 1 inch cubes. Place the potatoes in a deep pot or saucepan, cover with water and bring it to a boil. Turn it down to a simmer, and let the potatoes cook for about 15 - 20 minutes. The potatoes are done when they can be easily pierced by a knife or a fork.
- Drain the potatoes and put them back in the saucepan over medium heat for a minute or two to let the excess moisture evaporate. Don't let the potatoes burn and when the edges of the potatoes start to have the white powdery look they are done! Transfer the potatoes to a large bowl, drizzle the Italian salad dressing over the hot potatoes and mix.
- While the potatoes cook, cut up ham into small strips. Seed and partially peel the cucumbers (leaving some green peel for color) then thinly slice them.
- Slice the onion thinly and sprinkle with a generous pinch of salt. Massage the salted onions and let it sit for about 10 minutes. Rinse with water then squeeze the washed onions.
- Let the potatoes cool just a few minutes. Then add the ham, cucumbers, onion and mayonnaise. Add salt and pepper to adjust taste. Mix well until everything is coated in mayonnaise. Potatoes should be nice and creamy by this time!
- Refrigerate before serving.