Photograph of the finished Potato salad Japanese

Japan · Salad khoai tây kiểu Nhật

Potato salad Japanese

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 3.5 lb
  • Photograph of Mayonnaise Mayonnaise 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Cucumber Cucumber 14.1 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Onion Onion 1.2
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Bacon Bacon 8.5 oz

Method

  1. 1 Boil potatoes with the skin on for 30 minutes, then peel and mash them roughly while still hot.
  2. 2 Drizzle vinegar over the hot potatoes; that's the secret to a flavorful salad without needing much salt.
  3. 3 Toss the sliced cucumbers and onions with salt for 10 minutes, then drain thoroughly.
  4. 4 Blanch the shredded carrots for 3 minutes and boil the eggs for 9 minutes, then chop them coarsely.
  5. 5 Mashed potatoes should be coarse, retaining pieces rather than being pureed; that's the correct texture.
  6. 6 Mix everything with mayonnaise once the potatoes have cooled, then refrigerate for 1 hour and sprinkle with fried bacon.
Start cooking