Japanese Potato Salad (Poteto Sarada)

Ingredients

• •700 g Russet or Yukon Gold potatoes, peeled and cubed
• •4 tbsp Japanese mayonnaise (Kewpie)
• •1 tbsp rice vinegar
• •½ tsp sugar
• •1 tsp salt
• •½ English cucumber, thinly sliced
• •1 small carrot, peeled and very thinly sliced
• •80 g deli ham, cut into small pieces
• •¼ tsp white pepper

Directions

1. 1Boil potatoes in well-salted water until fully tender, about 15 minutes; drain and return to the pot.
2. 2Mash roughly with a fork — the texture should be mostly smooth with some small chunks remaining.
3. 3Toss cucumber slices with ½ tsp salt in a small bowl, let sit 5 minutes, then squeeze firmly to remove excess water.
4. 4Blanch carrot slices in the hot potato water for 1 minute, drain, and pat dry.
5. 5While potatoes are still warm, stir in rice vinegar, sugar, and salt until combined.
6. 6Allow potatoes to cool to room temperature, then fold in mayonnaise, cucumber, carrot, ham, and white pepper.
7. 7Taste and adjust seasoning; serve at room temperature or refrigerate until needed.

💡 Kewpie mayonnaise is the key ingredient here and is sold at most Canadian grocery stores. For a vegetarian version, simply omit the ham or replace it with a soft-boiled egg sliced in. This salad keeps well in the fridge for up to 2 days and is excellent in bento boxes.

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