Japanese Yōshoku Potato Salad Recipe

Jagaimo Sarada 
Japanese Yōshoku Potato Salad
Submitted By: Taz

Ingredients:

2 lbs Yukon Gold -OR- Russet Potatoes - peeled and quartered
2 Hard Boiled Eggs - chopped
5-6 inches Japanese Cucumber* - thin sliced
1 small Carrot - peeled, quartered, and thinly sliced
1 Green Onion - thin sliced
¼ Medium Red Onion - thin sliced
½ Cup Japanese Mayonnaise** - amount to taste
2 tsp - 1 Tbs Rice Wine Vinegar - amount to taste
½ tsp Japanese Hot Mustard (Karashi)
Kosher Salt to taste
-OPTIONAL-
1 Cup Ham - small chopped
1 Cup Frozen Peas 

Preparation:
  1. Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch - Season the water generously with salt (almost sea water taste here)
  2. Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 10-15 minutes)
  3. Drain potatoes and transfer to a large bowl
  4. Place cucumber, carrot, and red onion in a medium bowl and sprinkle with a teaspoon of salt and mix well - Set aside for 10-15 minutes - After letting sit, drain off the accumulated liquid and blot vegetables with paper towels (you can wrap them up in a clean tea towel and give them a squeeze if you wish - the more liquid you remove, the 'crunchier' the salad will be) - set aside
  5. In a separate bowl, whisk together mayonnaise, vinegar, and mustard until thoroughly combined - set aside
  6. Coarsely mash the potatoes with a fork, wooden spoon, or masher (you want them 'lumpy' - NOT mashed potatoes)
  7. Add everything to the potatoes and mix well - Adjust seasoning
  8. Serve at room temperature or add to your Bento Box or Picnic Basket! (salad can be refrigerated for up to 2 days)
* If you cannot find Japanese cucumber at your local Asian grocery, you can substitute
   English (Hot House) cucumber or 2 Persian cucumbers - ANY thin skinned cucumber will
   work

** Japanese Mayonnaise can be found at most Asian markets (The most popular brand is
     Kewpie®) - Japanese Mayonnaise is thicker, creamier, and different in flavor from 'Western'
     mayonnaise (though it can be used as an alternative to 'regular' mayonnaise in most cases)

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