Steps to Prepare Super Quick Homemade Japanese potato salad

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Steps to Make Award-winning Japanese potato salad. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese potato salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese potato salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese potato salad is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese potato salad estimated approx 1 hr 20 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Japanese potato salad using 12 ingredients and 8 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Japanese potato salad:

1. 1/2 kg potatoes
2. 2 tsp kosher salt
3. 1/2 green apple thinly sliced and washed with lemon juice and water to prevent browning
4. 1 English cucumber
5. 1 carrot
6. 2 slices double smoked ham
7. For Seasoning:
8. 1 tbsp sherry vinegar
9. 6 tbsp Japanese mayonnaise
10. Freshly ground black pepper
11. Optional… Strawberries quartered
12. 1/4 thinly sliced red onion

Steps to make to make Japanese potato salad

1. Put whole potatoes with skin on in medium pot and add cold water 1 inch above the potatoes. Add 2 tsp salt and start cooking over medium high heat. Cover the lid, leaving it slightly ajar to avoid a boil over. Once boiling, open the lid and reduce heat to medium. Cook on a gentle boil until a skewer goes through a potato smoothly about 20 minutes depending on the potato size.
2. Wait for the potatoes to cool to body temperature then peel the skins off with a paper towel… be careful not to burn yourself.
3. Break up and stir the potatoes lightly, leaving some small chunks for texture. Transfer to a large bowl.
4. While the potato is hot add sherry vinegar and freshly ground black pepper. Set aside to cool.
5. Whilst the potato is simmering peel the cucumber (leave some skin on to create a striped pattern) and thinly slice. If you are using a large cucumber, you may need to cut in half or quarters in lengthwise before slicing. Remove the seeds. Sprinkle 1 tsp salt over the cucumber slices, knead them with your hands and let stand until moisture comes out about 30 minutes. You will see small beads of water form on the cucumber’s surface. Rinse off salt and dry after 30 minutes.
6. Cut the carrot in half or quarters lengthwise and then cut them into thin slices. Boil in salted water for one minute and cool rapidly under running water to stop cooking. You are looking for firm and not soggy carrots. Dry and set aside.
7. Cut the ham into 2.5 cm thin strips and set aside.
8. To assemble: Add all the ingredients into the bowl of potatoes and mix all together. Try not to mash the potatoes but leave chunks. Add 4 tbsp mayonnaise first to combine well. Taste and see if you need to add more mayo. I added 2 more tbsp of Japanese mayo. Refrigerate to the potato salad for 30-60 minutes before serving. Can be eaten at room temperature too.

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So that is going to wrap this up with this special food How to Prepare Any-night-of-the-week Japanese potato salad. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!