Official Japanese Potato Salad Tutorial
The demonstration includes potato, cucumber, corn, carrot and egg but adds ham. FOOD omits ham; do not copy its extra ingredient. Check mayonnaise and egg allergens.
Official cooking video · Just One Cookbook · YOUTUBECucumber and Corn Japanese Potato Salad
Four servings of creamy Japanese-style mashed-potato salad with crisp cucumber, carrot, corn and hard-boiled eggs; chill 30 minutes.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Peel and cut 500 g potatoes into 3 cm chunks. Start in cold water, boil, then simmer 12–15 minutes until fork-tender; drain well.
- 02
Hard-boil two eggs 10–12 minutes, cool, peel and chop. Thinly slice cucumber and carrot, salt with 1 g for 5 minutes, then squeeze dry.
- 03
Mash warm potatoes with 10 ml rice vinegar, remaining 2 g salt and 0.5 g pepper. Cool until no longer steaming before adding mayonnaise.
Season warm potatoes, then spread them in a clean shallow container to cool promptly. Add the measured 100 g mayonnaise only once potato and eggs are no longer hot; do not leave a large bowl of cooked potato at room temperature for extended cooling. - 04
Fold cucumber, carrot, 80 g cooked corn, hard-boiled eggs and 100 g mayonnaise into cooled potatoes. Refrigerate at 4°C or below for 30 minutes and serve four.
Eggs and mayonnaise contain egg; commercial mayonnaise can also contain mustard or soy. Check labels, chill at 4°C or below for at least thirty minutes and do not leave the salad unrefrigerated on the table.
Helpful source links
Before you cook
Cook eggs until yolks and whites are firm; use commercial pasteurized mayonnaise. Cool cooked potatoes and eggs promptly and refrigerate within 2 hours; keep chilled. Check egg allergy from both eggs and mayonnaise, and possible mustard or soy in packaged mayonnaise; refrigerate finished salad at 4°C or below.
Allergens: egg, soy (check mayonnaise), mustard (check mayonnaise)
Image & source credits
These illustrations stand in for food photos.
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