Japanese potato salad
Coarsely mashed boiled potatoes, roughly chopped hard-boiled eggs, crispy bacon, carrot, cucumber and sweet corn are tossed with Japanese mayo, salt and pepper to make this delightful snack or side dish.
Servings 8 people
Ingredients
Potatoes
- 1 kilogram potatoes (2.2 pounds) peeled and quartered
- 2 tablespoons rock salt
Salad
- 1 small carrot
- 1 medium cucumber
- 2 teaspoons rock salt divided
- 3 rashers belly bacon
- 3 eggs
- 1 tablespoon rice vinegar
- ⅓ to ½ cup sweet corn kernels (canned was used here) drained
- ½ cup Japanese mayo you may need more
- ½ teaspoon ground black pepper
Instructions
- Place the potatoes in a pot and cover with tap water. Add the salt and bring to the boil.
- Cover the pot, lower the heat and simmer until soft.
- While the potatoes cook, peel the carrot, halve and thinly slice.
- Halve the cucumber and thinly slice.
- Place the carrot and cucumber in a colander, sprinkle in a teaspoon of salt and toss throughly. Set aside.
- Cook the bacon until browned and crisp.
- Boil the eggs for 10 to 12 minutes depending on how large they are then dump into a bowl of cold water.
- Scoop out the potatoes, transfer to a mixing bowl and, while hot, drizzle in the rice vinegar and mash coarsely. Cool.
- Chop the bacon.
- Squeeze the salted carrot and cucumber to remove as much water as you can.
- Roughly chop the hard-boiled eggs.
- To the cooled potatoes, add the bacon, carrot, cucumber, chopped eggs and sweet corn.
- Add the Japanese mayo, sprinkle in pepper and the remaining teaspoon of salt, and toss.
- Taste, add more salt if needed, and toss again.
- If too dry, add more Japanese mayo, two tablespoons at a time, and toss after each addition.
- Chill your Japanese potato salad well before serving.
