The Pioneer Woman Tasty Kitchen

Potato Salad (Japanese)

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Level: Easy

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Description

Japanese potato salads are a little sweet and tangy, which I love since every bite seems to taste different. I’ve pickled the cucumber for this recipe with a little salt and sugar. This softens the texture and gives it zing. The flavors blend really well together, making this a personal favorite. Serve as a side to chicken katsu and you have yourself and very traditional and homely Japanese meal.

Ingredients

  • 2 whole Medium Size Potatoes, Peeled And Roughly Chopped
  • 1 whole Medium Size Carrot, Peeled And Roughly Chopped
  • Salt And Freshly Ground Pepper
  • 1 teaspoon Granulated Sugar, Divided
  • ½ whole English Cucumber, Cut In 1/4 Lengthwise, Finely Chopped
  • 1 whole Thumb Size Ginger, Peeled And Grated
  • 1 cup Mayonnaise
  • 1 Tablespoon Sake

Preparation

Boil potatoes and carrots until tender but still a little firm.

In a bowl, pour about 1 1/2 teaspoon salt and 1/2 teaspoon sugar over the cucumbers; mix with your fingers and leave to marinate for about 15-20 minutes. Drain and squeeze the excess water from the cucumber, rinse quickly under cold water and squeeze again.

In a large bowl, combine the potatoes, carrots and ginger.

With a potato masher, mash about 1/2 of the mixture, add cucumber, mayonnaise, sake, remaining sugar, salt and pepper (to taste) and mix well with a spoon or spatula.

Adjust taste and texture (by adding more mayo) to your liking. Serve.

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